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Found 2,362 results

  1. Celiac.com 03/19/2019 - For anyone with food allergies, finding safe, reliable allergen-free food is not just important, it’s critical. That’s especially true when eating out. According to Food Allergy Research & Education, researchers estimate that up to 15 million Americans have food allergies, including nearly six million children and teens. On average, food allergies send an American to the emergency room every three minutes. Now, a tiny company in Nashville, Tennessee is creating a certification process in an effort to promote celiac disease awareness and to provide a list of safe local restaurants for people who can’t eat gluten, or who have other food sensitivities. Allergy-Friendly.org was founded in 2018 by a local Nashville resident living with celiac disease. The company works to provide food-sensitive diners with safe restaurant options, and to ensure that restaurants understand and can meet the challenges of providing patrons with allergen-free meals. They also help to train employees on the preparation of allergy-safe meals for various food allergies. With the recent addition of BurgerUp Cool Springs, Allergy-Friendly.org has certified three restaurants in the Nashville area. The other two are Sunflower Cafe and Mangia Nashville. Though the company currently has no medical professionals associated with the certification process, it is in the process of forming a board, which will include medical professionals. The company plans to expand beyond Nashville. Find out more at Allergy-Friendly.org
  2. Celiac.com 03/16/2019 - It's spring, and that means it's time for leafy greens! Kale is on the menu in this rich, hearty and delicious Italian-style bean soup that's a perfect way to get more fiber into your diet. I use Hurst HamBeens 15 bean soup mix, but you can conceivably make this without it. Regarding the spice packet, a note in the FAQ section of the Hurst website says: "All of our seasonings are completely gluten-free. All of our dry beans are naturally gluten free as well. We do occasionally package barley in our facility." Ingredients: 2 cups (1/2 bag) Hurst HamBeens 15 Bean Soup (spice packet is gluten-free) 2 cups chicken stock 1 cup water 1 can stewed tomatoes, with juice (14.5 ounce) 1 tablespoon bacon grease or olive oil 1 medium onion, chopped 3 cloves garlic, minced 1/2 teaspoon garlic powder 1/2 teaspoon cumin powder 1/2 teaspoon onion powder 1/2 teaspoon turmeric 1 bay leaf 2-3 cups fresh kale, loosely chopped Ham hock 2 cups gluten-free macaroni, prepared al dente Instructions: Soak beans overnight in water. Prepare macaroni al dente, according to instructions. Drain, add a bit of olive oil to the pasta and stir to prevent sticking, and set aside. In a large stock pot, sauté onions in bacon grease until clear. Add garlic and sauté until fragrant. Add spice packet and other spices and stir. Add chicken stock and water. Add beans and bay leaf. Bring pot to a boil, and then reduce to a simmer a few hours, until beans are tender. Be sure to taste all the bean sizes to be sure they are uniformly cooked through and tender. Add kale in the last 15-20 minutes of cooking. When beans are all tender, serve over gluten-free macaroni, or over rice.
  3. If you like Vegemite, you’re likely Australian, or some sort of culinary oddball. Until now, you very likely did not have celiac disease. That’s because Vegemite was simply not gluten-free. Those days are over. In what is sure to be great news for Australians with celiac disease, and culinary oddballs everywhere, that only-in-Australia favorite is finally going gluten-free, and due on store shelves in a flash. A tweet from the company reads: “Happy little Vegemites rejoice! Australia’s favourite spread is now available in Gluten Free! 🙌 The same great taste you love, now gluten free, FODMAP friendly and @CoeliacAust approved. ✅ Coming soon to a store near you! #TastesLikeAustralia #Vegemite #GlutenFreeVegemite” The company confirmed that the product is the result of two years of product development. Nearly one in four Australians currently avoids gluten in their diets, so the company behind the Australia’s culinary delight said it felt an obligation to develop the gluten-free version afters thousands of requests from fans. The company promises Gluten-Free Vegemite will have the same great taste Vegemite fans crave. Go ahead, do your victory dance.
  4. Celiac.com 03/09/2019 - Spring is a great time for root vegetables, and Brussels sprouts are a regular favorite. A little red wine vinegar helps these Brussels sprouts turn a corner. Pecans and Parmesan do the rest. Enjoy! Ingredients: 1 cup pecans, broken 1 pound Brussels sprouts, cleaned and cut in half 2-3 tablespoon extra-virgin olive oil, plus extra 1 tablespoon red wine vinegar ½ cup grated Parmesan Kosher salt and pepper to taste Directions: Heat oven to 350˚F. Toast the pecans on a sheet tray for about 5-6 minutes. Set aside. Increase oven temperature to 450˚F. Toss Brussels sprouts in a bowl with olive oil, and season with salt and pepper. Spread on sheet tray and roast about 20 minutes until fork-tender and some outer leaves caramelize and char. Let sprouts cool, and then toss with pecans. Drizzle with red wine vinegar and olive oil, and season with salt and pepper. Sprinkle with Parmesan cheese and serve.
  5. Celiac.com 03/08/2019 - How many times have you gone out to dinner and tried to find a gluten-free meal that wouldn't make you sick? How many times have you eaten that gluten-free meal, only to think, "gee, I wouldn't feed this to my dog?" This leads to the question, do restaurants that serve gluten-free menu items taste test their offerings? If not, why not? Why do they think that people with gluten-intolerance or celiac disease want to eat cardboard? These and other questions continue to baffle me. There are a few things that restaurants could do better. The gluten-free wave is sweeping the nation. Restaurants need to learn how to swim, or be swept away with the tide. These are some of my pet peeves when it comes to dining out gluten-free. Running out of gluten free items, such as hamburger rolls or bread It is really easy to buy really good packaged gluten-free hamburger buns or bread. How many times have you been told that the only gluten-free offering is a lettuce wrap? Really? If I want to eat salad, I will order salad! Offering inedible gluten-free items Have you ever had a really awful gluten-free muffin in a restaurant, or for that matter, on a cruise ship? I am sure that if the kitchen staff tried these stale pieces of sawdust, they would not want to eat them. Why do they think someone with celiac disease or gluten-intolerance would? Trying and Failing to do it themselves (especially with dessert) Believe me, I really do appreciate the effort a chef makes to give me a gluten-free dessert other than sorbet or a fruit plate. I had a wonderful experience on a cruise a few years ago. The chef attempted to make me a gluten and dairy free cake (I am also dairy intolerant). It was really great. Unfortunately, they waited until the last night of the cruise, and I could only eat one piece of it. But I have to admit, by that time I was really tired of eating fruit plates. It's not that difficult to buy a ready made gluten-free cake, cookie or muffin mix and give us some options. Removing the "offending" gluten-free items until there's nothing left How many times have you ordered a wonderful sounding dish, only to receive a pale, gluten-free comparison? Believe me, before I go out to eat, I study the allergen menu really closely and try to find something that will not be entirely ruined if it is made gluten-free. I am not always successful. Sometimes the chef goes overboard in the interest of caution, and removes everything that could "possibly" contain anything remotely containing gluten. What I get is a tasteless shadow of the original dish, and resounding disappointment. I don't order certain items, like crab cakes, because even though gluten-free breadcrumbs actually exist, it wouldn't occur to the chef to try to use them. Improperly trained staff I am sure you have all seen the eye-roll and the deer in the headlights look of waitstaff who panic, or sneer at the mere mention that you are gluten-free. Nor do they have a clue about menu items that might contain gluten. It might be obvious to those of us who live this life everyday, but the waitstaff and kitchen staff don't seem to know. It is imperative that waitstaff and kitchen staff know what contains gluten, and what does not. I can't even count how many times I have gotten sick because I was told something was "fine". Cross-contamination with gluten-containing foods If you think your restaurant has a dedicated area to handle your gluten-free meal, you might be sadly mistaken. Using the same fryer, using the same pasta water, using the same utensils; these are just some of the things that are going on in the kitchen. It is far easier for a busy kitchen staff to take shortcuts than to properly prepare a gluten-free meal. I have also noticed that the attention to detail goes up with the price-tag of the meal in question. You are likely to get more attention in a fine-dining restaurant than in a small mom and pop owned one. Of course, there are exceptions to this rule. You are also more likely to get "glutened" on a busy night, as opposed to a slow one. In Conclusion I know in my heart that as the numbers of gluten-intolerant diners grows, so will the improvement of our collective dining experience. My love for dining out has waned since I became gluten-intolerant. I find I can make better food at home. I know this is not an option for everyone. But why should gluten-free be a tradeoff?
  6. Celiac.com 02/27/2019 - To avoid the chronic inflammation, discomfort and damage associated with celiac disease, celiac patients need to follow a strict, lifelong gluten-free diet. That can be a challenge for teens and young adults, as shown by a number of earlier studies. Some studies have indicated that the challenge of following a gluten-free diet can cause stress and raise the risk for disordered eating behavior in some people. Teens and young adults with disordered eating behaviors face a greater risk of developing full-blown eating disorders. To better understand the issues involved, a team of researchers recently set out to assess the incidence and risk factors for disordered eating behaviors among individuals with celiac disease, and to examine a connection between a gluten-free diet and disordered eating behaviors. The Israeli research team included Itay Tokatly Latzer, Liat Lerner-Geva, Daniel Stein, Batia Weiss, and Orit Pinhas-Hamiel. For their Level V, cross-sectional descriptive study, the team submitted a personal and dietary survey that included questions on gender, age, weight, disease duration, along with two self-rating questionnaires that assessed disordered eating behaviors and adherence to a gluten-free diet: the Eating Attitudes Test-26 and the gluten-free diet questionnaire. They collected a total of 136 responses from celiac disease patients. They found in 7% of male and nearly 20% of female subjects. In general, patients who experienced disordered eating were overweight, older, and female. About one in three patients reported strict adherence to a gluten-free diet, independent of age, disease duration, age at diagnosis of celiac disease, or being overweight. According to this data, a significant number of adolescents with celiac disease experience disordered eating patterns, especially those who are overweight, older and female. Extra attention to this issue might help to disrupt these patterns and to prevent them from becoming worse in the future. Read more at Eating and Weight Disorders - Studies on Anorexia, Bulimia and Obesity
  7. Celiac.com 02/26/2019 - Researchers don't have much good information on gastrointestinal (GI) hormone response as it relates to appetite and glucose metabolism in celiac patients. To get some answers, a team of researchers recently set out to assess appetite sensation, glycaemia and hormone response induced by a complex meal in patients with celiac disease. The research team included Paola Vitaglione, Fabiana Zingone, Nicolina Virgilio, and Carolina Ciacci. They are variously affiliated with the Department of Agricultural Sciences, University of Naples “Federico II," in Portici, Italy; the Department of Surgery, Oncology, and Gastroenterology, University of Padua, in Padua, Italy; and the Department of Medicine, Surgery, and Dentistry, “Scuola Medica Salernitana” University of Salerno, in Fisciano, Italy. For their single day intervention study, the team enrolled twenty-two women with celiac disease, nine at celiac diagnosis (CeDD), thirteen celiacs following a gluten-free diet (CeDGF), and ten healthy subjects. For the study, each subject ate a gluten-free test meal, recorded their appetite sensations, and gave a blood specimen more than three hours after eating. The after meal data showed less hunger reduction in celiac patients, compared to gluten-free celiacs and healthy subjects. Reported fullness and satiety was about the same for all three groups. The diagnosed celiac group showed lower insulin and glucose-dependent insulinotropic polypeptide (GIP) than the gluten-free celiac group the healthy control subjects. Both the diagnosed celiac group and the gluten-free celiac group showed a lower glucose response post-eating than healthy subjects. The results of this study suggest that people with celiac disease have glucose absorption problems, even after more than a year on a gluten-free diet. Increases in postprandial glucose-dependent insulinotropic polypeptide (GIP) may play a significant role in appetite cues and insulin response to a complex gluten-free meal. The takeaway here is that whether they are eating gluten-free or not, people with celiac disease show a lower glucose response after meals than healthy subjects. Moreover, celiacs who are not gluten-free show less hunger reduction after gluten-free meals than gluten-free celiacs and healthy subjects. Celiac disease definitely influences appetite and gastrointestinal hormone response to a gluten-free meal, but more and larger studies are needed to better understand the implications of these findings. Read more at: Nutrients, 2019 Jan; 11(1): 82. doi: 10.3390/nu11010082
  8. Celiac.com 02/25/2019 - Even when following a gluten-free diet, many people with celiac disease occasionally ingest small amounts of gluten in food. However, researchers don’t have much good data on how that plays out in real life. Testing patient stool and urine is an excellent way to measure the frequency of gluten exposure in celiac patients who are on a gluten-free diet. To get a better picture, a team of researchers recently set out to explore the pattern of fecal and urinary excretion of gluten immunogenic peptide (GIP) during a 4-week period in celiac patients on a long-term gluten-free diet. The research team included Juan P Stefanolo; Martín Tálamo; Samanta Dodds; Emilia Sugai; Paz Temprano; Ana Costa, Ana; María Laura Moreno; María Inés Pinto Sanchez; Edgardo Smecuol; Horacio Vázquez; Andrea F Gonzalez; Sonia I Niveloni; Elena F Verdu; Eduardo Mauriño; and Julio C Bai. They are variously affiliated with the Dr. C. Bonorino Udaondo Gastroenterology Hospital, Buenos Aires, Argentina, Argentina.; the Farncombe Family Digestive Health Research Institute, McMaster University Health Sciences Centre, Hamilton, ON, Canada; and with the Research Institutes at the Universidad del Salvador, Buenos Aires, Argentina. For their descriptive and prospective study, the team enrolled consecutive adult celiac patients who had been following a gluten-free diet for more than two years. All participants filled out a celiac symptom index (CSI) questionnaire to document related symptoms. Patients collected stool and urine samples for 4 weeks. The team designed the collection protocol to measure gluten excretion during week-days and week-ends. For GIP detection, the team used ELISA test for stool (iVYLISA GIP-S ®, Biomedal S.L. Spain) and point-of-care tests (GlutenDetect ®; Biomedal S.L., Spain) for urine. The team found that, regardless of symptoms, celiac patients on a long-term gluten-free diet frequently ingested gluten, especially on weekends. The steady increase in GIP over the month-long study indicate that people may be less vigilant about eating gluten-free, especially on weekends. This study indicates that many people with celiac disease are lowering their vigilance, and accidentally or deliberately eating gluten, whether or not they have symptoms. These results drive home the importance of constant vigilance for people with celiac disease. Source: Digestive Disease Week 2019
  9. Celiac.com 02/23/2019 - Early in the 1990s, a food craze started called the wrap. Instead of using bread to make sandwiches, flat bread, tortillas, and even large lettuce leaves were used to hold sandwich fillings. It started simply enough with the burrito. Imagine, a cylinder-shaped sandwich you could hold in your hand… and then the craze blossomed to include almost every kind of filling imaginable. Whether you use corn tortillas, rice flour tortillas, teff and millet tortillas, or homemade tortillas, and whether you opt to slice the filled roll in half for lunch or cut it into thin slices for an appetizer, wraps are delicious. If you use soaked rice papers, wrap the completed sandwich in a damp paper towel then in wax paper to keep it moist until lunchtime. Wraps are also eye candy because you can see all the different layers and colors hiding inside. A wrap can be made with hot or cold fillings Three components are usually used to create the filling. First, there’s a spread (hummus, guacamole, salsa, refried beans, or cream cheese for example) which is topped with something extra (sautéed mushrooms and onions, bacon, cheese, shredded lettuce, julienned veggies) and a hearty filling (lunchmeat, tuna fish, grilled chicken, roast beef, etc.) Rolling the sandwich has become an art. Before you start, warm the wrap slightly so it will be softer and easier to roll. Start with a large 8 or 10 inch tortilla. Wrap it in a damp paper towel and warm it in the microwave for a few moments to soften. When spreading the filling, leave a 1-inch border around the edge so the filling doesn’t ooze out when you roll it. Once the wrap has been filled, begin rolling one side until the entire sandwich has been rolled. If you want to make sure the filling doesn’t slip out, after filling the tortilla, fold the bottom edge (about 2 inches) of the tortilla closest to you over the filling then fold in the sides; now roll the tortilla away from you to form a package. Don’t over-fill the wrap or it won’t roll. The best things about wraps (beside the fact that you can fill them with just about anything) are that they’re pretty, economical, and taste great. Fillings can be as plain or elaborate as you choose You can fill a wrap with peanut butter and bananas for a quick breakfast for the kids… or slather it with dilled mayonnaise before layering it with steamed salmon and capers. They’re perfect to serve at tailgate parties and they’re easy to pack in lunch bags. Wraps are so easy to assemble that kids can make their own. Set out a spread, one or two fillings, and let them create their own masterpieces. The great part about sending wraps in a lunch bag is that there’s no bread to get soggy. If the children are really small, slice the wrap into thin slices to create colorful pinwheels that will fit easily into their little hands. If you’re assembling your wrap to eat right now, brown the filled roll in a lightly oiled skillet over medium heat so it browns and crisps just a little; this adds another degree of flavor. If your creation is to be eaten later, wrap it in wax paper, twisting the ends of the paper. At lunchtime, either unwrap it and eat it as is or microwave it for 1-1/2 minutes to warm the filling. Taco wraps are the favorites of most people Spread the tortilla with refried beans. Add a layer of guacamole or thinly-sliced avocados. Next, layer a little cooked Spanish rice, taco-seasoned cooked ground beef or thin chicken slices, shredded lettuce, chopped tomato or salsa, and shredded cheddar cheese. A few dollops of sour cream may be warranted, too. Again, just put a very small amount of each item or you’ll have trouble wrapping the filled tortilla. Cold wraps can include a multitude of ingredients including roasted red peppers, thin pickle slices, tuna or chicken salad, cold salmon, slices of lunchmeat, shredded lettuce, sliced hardboiled eggs, sliced cheese or crumbled feta or blue cheese, thin tomato or cucumber slices, Dressings or spreads can be any creamy salad dressing, hummus, plain or flavored cream cheese, or even just mayonnaise or mustard. Hot wraps can be filled with julienned sautéed veggies, BBQ shredded pork, beef or chicken, shredded cheese, caramelized onions, or baked beans with slices of sausage. Make an Asian wrap with sautéed beef strips and veggies and some steamed or refried rice. Take your favorite food and convert it to a wrap. This includes BLT, hero sandwich, sloppy joes, chicken Caesar salad, cobb or chef’s salad, Asian stir-fry… almost anything can be wrapped in a tortilla. Wraps offer versatility for vegetarians Fill the wrap with grilled veggies and cheese, refried beans with sharp cheddar cheese and avocados, sautéed mushrooms with onions and zucchini slices, egg salad, artichoke hearts with feta cheese and thinly-sliced tomatoes, hummus with pepper cheese and roasted red peppers, or pesto with mozzarella cheese and tomato slices. And wraps aren’t just for lunches. Scramble eggs with chopped green pepper and onion for breakfast then spoon it onto a wrap – add some chopped ham or cooked sausage if you like. Spread a wrap with apricot jam then a layer of yogurt; top with a drizzle of honey, toasted almonds, and a little cereal (gluten-free Chex cereal). Make a Tex-Mex breakfast by drizzling hot or medium/hot salsa over scrambled eggs then sprinkle with sharp cheddar cheese before rolling. Let’s not forget dessert. For dessert, spread a tortilla with softened cream cheese and canned pie filling then roll. Or use peanut butter for the spread and top with raisins and chopped apple. If you really want to be decadent, fill the wrap with sliced bananas, mini chocolate chips and miniature marshmallows then warm it in the microwave and top it off with a scoop of ice cream. Antipasto Lettuce Wraps by Connie Sarros This recipe is from the book Gluten-free Cooking for Dummies Belgium endive leaves were created to hold stuff. They’re naturally boat-shaped and beg for a filling. You can eat these wraps right away, but they’re even better if you cover and refrigerate the filling for a few hours to allow the flavors to blend. Total preparation time is 6 minutes. Ingredients: 2 tablespoons olive oil 2 tablespoons cider vinegar ¼ teaspoon garlic powder 1/8 teaspoon pepper ¾ teaspoon dried oregano 1 small onion, minced ¼ green pepper, chopped 3 roasted red peppers, sliced thin 6.5-ounce can tuna fish, drained 2 ounces pizza pepperoni slices, halved 6-ounce jar marinated artichokes, drained and cut in half 8 Belgium endive leaves Directions: In a medium bowl, whisk together the oil, vinegar, garlic powder, pepper, and oregano. Add the onion, green pepper, red peppers, tuna fish, pepperoni, and artichokes and stir to blend. Spoon the mixture into 8 endive leaves to form a boat sandwich. Yield: 4 servings.
  10. Celiac.com 02/16/2019 - Despite having the word 'wheat' in its name, pure buckwheat is gluten-free and safe for people with celiac disease. These light, fluffy, delicious buckwheat pancakes are a celebration of really good gluten-free cooking. They are sure to disappear at breakfast and leave lots of happy eaters in their wake. Ingredients: ¾ cup buckwheat flour ¾ cup almond flour (in a pinch, use all-purpose gluten-free flour, or just use all buckwheat flour) 3 tablespoons sugar ½ teaspoon salt 1 teaspoon baking soda 3 tablespoons butter, melted 1 egg 1-2 cups buttermilk* ½ cup pecans, chopped, optional 1 tablespoon maple syrup, more to serve the pancakes Instructions: In a large bowl, whisk together flours, sugar, salt, baking soda. Pour the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients. Slowly add in the rest of the buttermilk,* maple syrup and vanilla, and mix until the batter is desired thickness. Try to err on the thick side, and thin with buttermilk as needed. *Note: If you don’t have any buttermilk on hand, you can make 1 cup of buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. You’ll need up to 2 cups for these pancakes. Make batter to desired thickness. Ladle about ¼ cup batter at a time onto an oiled, medium-hot griddle. Cook about 1-2 minutes until bubbles are well-formed around edges of pancakes, and bottom is desired brownness. Turn and cook other side, about 1-2 minutes until done. Serve with butter, and warm maple syrup. Note: Pecans make a delightful addition to these pancakes. Either add them to the batter, or serve them warm with finished pancakes.
  11. Celiac.com 02/13/2019 - We see a lot of questions about the gluten-free status of certain foods, candies, or snacks. One of the most common questions we see is: Is Kraft Cool Whip gluten-free and safe for people with celiac disease? The good news for Cool Whip fans is that, currently, Kraft Cool Whip products are gluten-free, including the flavored "Season's Delight" varieties. As such, Cool Whip is regarded as safe for people with celiac disease. Kraft marks all sources of gluten clearly in its ingredient listings, several of which are given below, and no Cool Whip products contain any reported sources of gluten. Cool Whip is not dairy-free. The website states that “Cool Whip is not milk-free or dairy-free. All forms/flavors of COOL WHIP…contain sodium caseinate, a natural protein of milk, and therefore should not be consumed by those with dairy allergies.” For those looking for a version that is both gluten- and dairy-free, consider CocoWhip, a certified gluten-free, dairy-free, vegan, and kosher whipped topping made with organic ingredients. Kraft's Allergen Information Statement reads: “Please note our products are produced and labeled in compliance with the FDA. When labeling products, we consider - and label for - all possible sources of the 8 major allergens recognized by the FDA. These are eggs, fish, crustacean, shellfish, milk, peanuts, soy, tree nuts and wheat. Kraft Heinz also labels for additional allergens or substances of interest including celery, mustard, lupin, mollusks, sesame seeds, sunflower seeds, poppy seeds, cottonseed, all sources of gluten, and sulfites in levels over 10 ppm. If any of these substances are added to the product, they will be listed in the Ingredient Statement. Our Consumer Representatives at 1-877-677-3268 will happy to help you with any questions you have concerning allergens and our products.” If you have any questions, consult the company website, or call the customer service number listed above.
  12. Celiac.com 02/09/2019 - Grits are a time-honored southern favorite. Of the many ways to prepare grits, adding cheese, butter, eggs and milk is one of the easiest and common methods. In many regions, good cheese grits are as beloved as good macaroni and cheese. Here’s a simple. Tasty recipe that will deliver smooth, creamy, cheesy grits that are sure to please your hungriest eaters. It keeps well, and makes a great potluck dish. Ingredients: 4 cups whole milk 2 cups (8 oz.) shredded sharp Cheddar cheese 1 cup uncooked quick-cooking grits 4 tablespoons salted butter 1 large egg, lightly beaten 1 teaspoon salt ½ teaspoon pepper ¼ cup grated Parmesan cheese Instructions: Heat oven to 350°F. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are cooked through. Remove from heat. Stir in egg, salt and pepper. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese. Bake, covered, at 350° for 35 to 40 minutes or until mixture is firm. Serve hot.
  13. Celiac.com 02/07/2019 - A number of companies have rolled out online grocery delivery services recently. Such services are growing in popularity every day. But are they helpful for gluten-free grocery shopping? Being able to check products and labels can be crucial to effective gluten-free shopping. So, how helpful are grocery delivery services for gluten-free shopping? Can you really have your groceries delivered and be confident that they get the gluten-free part right? We’ve scouted the major grocery delivery services to find out. Here's what we found. Grocery Delivery Services: Safeway Safeway.com delivers groceries in some areas. They handle their own deliveries, so check the Safeway website for delivery information in your area. A search of Safeway’s shopping website for the term “gluten-free” turns up nearly 5000 products. Each product listing includes a picture and links for nutritional information, including potential allergens. Farmstead In San Francisco Bay Area, Farmstead.com delivers fresh, local groceries in your neighborhood, saving you time, money and stress. Target Target features grocery delivery by a company called Shipt. Type the term “gluten-free” into the search window to find numerous gluten-free products, including granola bars, bread and muffins. Shipt offers a helpful feature that allows shoppers to manage their selections in the virtual cart before placing their final order. Shipt Shipt.com partners with various grocers nationwide to offer grocery delivery services. Type the term “gluten-free” into the search window to find numerous gluten-free products, including granola bars, bread and muffins. Instacart Instacart.com partners with a variety of major grocery outlets in regions nationwide. Check by zip code to find options ranging from grocery stores and pharmacies to pet stores. In Los Angeles, Instacart partners with Aldi, Kroger, Ralph’s, Von’s and Albertson’s, among others. Check the main company website for delivery options near you. The Gluten-Free Mall GlutenFreeMall.com offers online shopping, and nationwide delivery services for hundreds of favorite, name brand gluten-free products. Overall, grocery delivery services can offer tremendous convenience, and ease of shopping. Nutrition and ingredient labels are shown on each product page. Be careful to check nutrition labels. Otherwise, some pros and cons include: PROS: Convenience Ease of shopping Ease of managing cart and paying Delivery CONS: Nutrition information can be hard to find. Double check the return policy of any service you choose. Tip: If you’re not sure of certain items, order products that you are confident are gluten-free, such as dairy, fruit, vegetables, meat, etc., and try adding Have you tried a grocery delivery service? If so, how was your experience? Let us know in the comment section.
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