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Found 2 results

  1. I had a really busy week last week and went for Annie's gluten free burritos, both the cheddar and bean and rice, and the gluten free macaroni and cheese. I checked the label many times because I have mixed them up in the past so I'm sure I bought the gluten free variety, but each day I ate one of these products I became more and more sick. I eliminated any type of cross contamination on my part and am very careful about what I eat. I haven't been that sick since before I was diagnosed when I was eating gluten all day everyday. I saw on a few other websites other people have gotten sick off the Annie's gluten free macaroni and cheese too. Has anyone else had any problems? Maybe I overlooked something, but at this point I'm scared to trust their gluten-free labels.
  2. Black beans are a healthy addition to any diet, and especially to a gluten-free diet. They are inexpensive and taste great. Gluten-Free and Vegetarian Serves 2 Ingredients 4 gluten-free tortillas 1/2 cup Greek plain 2% yogurt 1/2 cup pureed pumpkin 1/2 tsp. chili powder 1 cup white beans 1/4 cup fresh curly parsley, chopped 1 1/2 cups black beans, cooked 1 cup wild rice, cooked 1 ripe avocado, peeled, pitted and mashed 1 plum tomato, finely chopped 1/3 tsp. sea salt 1/4 tsp. freshly ground white pepper Directions Preheat oven to 350 degrees F. Prepare a baking sheet with non-stick baking spray. Lay gluten-free tortillas flat on baking sheet. In a medium bowl, combine yogurt, pumpkin and chili powder; mix well to combine. Spread mixture atop tortillas. Add mashed avocado and smooth together in a circular motion. Add white beans, parsley, beans, rice and tomatoes. Sprinkle with sea salt and pepper. Transfer to the oven; bake for 1-15 minutes or until golden brown and bubbling. Remove from oven; transfer to serving dishes. Serve warm.
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