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Found 22 results

  1. Celiac.com 01/16/2019 - Sales data from the EU show sales of free-from products rising steadily through 2017, in both Western and Eastern Europe. Euromonitor International reveals that total “free-from” food sales in those regions rose 11.7% and 8.7% respectively. Makers of free-from food products have typically targeted consumers suffering from dietary intolerances, and gluten intolerances. Indeed, dairy- and gluten-free foods led the 2017 growth figures, rising about 13% each, according to Euromonitor. Interestingly, though demand for free-from foods is expanding into new markets, Euromonitor’s 2017 data shows that most new consumers of free-from products do not suffer from a medical condition or food intolerance that requires specialized food. Rather, new consumers are overwhelmingly free from food allergies or intolerances. Meanwhile, even though growth in the allergen-free category, in general, stood at an anemic 1.3% in the combined region, the growth rate in the less developed markets of Eastern Europe stood out at 9.2%. Mintel notes that 12% of all UK food product launches in 2015 carried a gluten-free claim, more than double the 2011 rate of 7%. The data show that the public currently perceives free-from foods as generally healthier than their counterparts. This perception of health is a key market driver and has helped push the base of consumers beyond the traditional group of allergy or intolerance sufferers. Along with organics, health and wellness products have recorded the largest overall growth at a global level. However, this reality leaves the free-from food category vulnerable to changes in perception. Indeed, research from Mintel found that more than half of consumers who currently buy free-from products would stop doing so if they thought they were "less healthy" than standard offerings. To solidify and expand their product appeal, look for makers of free-from foods to improve the nutritional profile of their products, reducing sugars, fats, and salt, and to offer more grains, such as amaranth, quinoa, sorghum, buckwheat, millet and teff, among other strategies. Overall, look for new healthier, more nutritious breads, breakfast cereals, and snack bars to fill the shelves as consumers continue their quest for healthier, more nutritious foods. That’s generally good news for free-from consumers who do have food allergies or intolerances. It likely means more nutritious, better tasting, better quality gluten-free, dairy-free and other free-from products in the future. Read the full report at Mintel.com (Paywall).
  2. Celiac.com 02/12/2018 - Coffee giant Starbucks is debuting a new line of vegan, gluten-free and dairy-free options on menu throughout the UK. The company's announcement was timed to coincide with 'Veganuary,' a month-long promotion of the vegan lifestyle. The inclusion of oat milk to the new menu means that Starbucks now offers four dairy-free alternatives for their hot beverages: oat milk; almond milk; coconut milk; and soy milk. BBQ jack fruit is apparently the new vegan alternative to pulled pork, so the new item should be both an emotional and nutritious alternative to meat. If you're hankering for a meaty, vegan sandwich alternative, then the bbq jackfruit wrap is just the thing for you. The new seeded whole wheat wrap comes with shredded carrot and puréed sweetcorn slaw. According to Starbucks, the jackfruit wrap is chalked full of protein. For those who haven't given up meat, but have given up gluten, Starbucks offers a Chicken & Pesto Gluten Free Panini. Beginning January 2018, these and other items will be available at Starbucks locations throughout the UK. Hopefully this and more gluten-free options will spread to Starbucks in the USA and other countries. Read more at: Gloucestershirelive.co.uk
  3. Having a restricted diet can be expensive. I spent $6.00 on a vegan, gluten-free, sugar-free ice cream bar because I was so happy to actually find ice-cream I could eat. Ice-cream doesn't need to be that expensive, after all it's not expensive to make. This is a recipe that is going to be my summertime treat staple. Finally, a dairy-free, sugar-free, soy-free and gluten-free fudgsicle that is delicious, extremely easy to make, and because of the avocado it's also healthy! You will need 12 Popsicle molds for this recipe. Dairy-Free Fudgesicles (Gluten-Free) (Makes 12 Bars) Ingredients: ½ cup raw cocoa ⅓ cup agave nectar (or to taste) 1 ripe avocado 1 can (15 ounces) coconut milk (use light for a low calorie treat) 1 container (11.5 ounces) coconut water To make: Pour coconut milk, coconut water and agave nectar into blender. Add peeled and pitted avocado. Blend briefly, then add raw cocoa and blend on high until the entire mixture is extremely well blended. Pour into Popsicle molds, freeze overnight, and enjoy!
  4. This recipe comes to us from Susan Carmack. Dry Ingredients: 2 ½ cups rice flour ½ cup tapioca flour 2 ½ teaspoons guar gum 1 tablespoon yeast 1 teaspoon salt Liquid Ingredients: 2 tablespoons honey 2 tablespoons olive oil or tallow 1 ½ - 2 cups water 1 teaspoon cider or rice vinegar Directions: Add liquid ingredients to dry ingredients in food processor. Process the mixture until it is smooth like a cake. Spoon it into a greased bread pan or muffin tins. Bake in oven at 350F - 30 min for bread and 15 minutes for the buns.
  5. Celiac.com 10/29/2014 - At the age of eighteen I started to see a naturopath in order to find ways to combat my anxiety without switching to a bunch of shady medications. In my experience, people had rarely ever talked about food intolerances in relation to neurochemistry. Despite my skepticism or the skepticism of the people around me, what choice did I have but to try whatever it took? My anxiety levels were unmanageable, and I found myself ruining a lot of my relationships because I was too afraid of all the possible outcomes to make decisive choices in the majority of social situations, which led to me letting a lot of people down when they were counting on me. I had to find a way to gain some self-control, and I had reached a place in life where counseling wasn’t enough anymore. This naturopath, actually recommended by my counselor, suggested I take a blood test, which upon receiving the results showed that I had several chemical imbalances that were made worse by different kinds of food I was eating. This was a completely new concept to me. Of course as crazy as the concept was, it scientifically held up with the blood test. My parents and I were willing to do what it took to fix my chemical levels and make my anxiety more manageable without getting me too doped up. That said, two of the things I completely cut out of my diet from then on were gluten and dairy, as eating them negatively affected my chemical balances more so than most other foods did. Now, going gluten-free is hard. But taking dairy away with it felt extremely limiting at first as it required almost a complete 180 in my diet. After all, gluten and dairy were a part of just about every meal I had eaten up to that point, and I’m sure most of you readers can relate. Regardless, doing it made me feel better physically - I was no longer exhausted all of the time, I was having healthier bowel movements, and my anxiety levels decreased greatly. People commonly ask me, “what do you even eat?” and you may be wondering the same thing. So here are five awesome food brands that offer great gluten- and dairy-free options that I have thoroughly enjoyed over the years! Namaste - Namaste is a fairly small brand that has been growing over the past fourteen years that makes great-tasting food without wheat, gluten, corn, soy, potato, dairy, peanuts, or tree nuts. That’s right, they have your allergies basically covered. If I had to recommend anything from them, it would be their taco pasta dinner, made of brown rice pasta, which is probably my favorite gluten-free, dairy free food ever. Of course, they have a lot of other great products such as brownies, waffles & pancakes, and pizza crust. It’s a bit more expensive, as most foods with specialized purposes like this are, but if you can afford, you can’t go wrong with Namaste. So Delicious Dairy Free - “If you’re trying to keep dairy and gluten-free, are you ever in the right place” boasts So Delicious on their website. Most of the So Delicious products are made with alternate kinds of milk, such as almond milk, coconut milk, soy, cashew, etc. If you love ice cream and yogurt like I do, So Delicious is one of the best-tasting options you could try. They have a great list of common ingredients they use, with a description of each one that you can find here. Annie’s Gluten-free - This one you have to carefully navigate around, because some of their products do have milk and wheat ingredients. But if you do your research, Annie’s is one of the best sources for gluten/dairy free snacks available right now. For instance, go to their website and look for their vegan and gluten-free combination snacks! I’m a fan of their assortment of Bunny Grahams myself. Lucy’s Gluten-free Cookies - Not only are they gluten-free, but, like Namaste, Lucy’s have no peanuts or tree nuts. They are also all vegan, contain 0g of Trans Fat and 0mg of Cholesterol, are all natural and non-GMO. My mom would surprise me when I would visit her at home in my college years, and they would typically be gone within a couple of hours. I would recommend any of their products - they’re all very tasty! Food Should Taste Good - Oh man, this one’s a goodie. Primarily known for their popular Multigrain Chips, FSTG is a non-GMO committed chip company that specializes in no wheat and completely vegan products. Their multi-grain chips are delicious - I had a lot of friends eating mine who weren’t gluten-free, dairy-free, vegan, or caring about GMOs. They are just that good. The best part about this is the different types of chips they have, not just the Multi-Grain. They’ve expanded to all different kinds of types and flavors. Some of these are tortilla made blue corn and sweet potato chips (which I’ve been known to partake in upon multiple occasions), kettle cooked barbeque flavored chips, a variety of brown rice crackers, and pesto flavored pita puffs. Despite what people say, going gluten- and dairy- free has a lot of great benefits in my opinion, and it’s great that people work hard to give us products like these that fit the diet but still taste delicious! I think that at least cutting back on gluten will have some great health benefits for most people, and some have argued that it can even help with athletics. If you’re interested, it’s something I would highly recommend looking into as I attribute part of who I am today - a college graduate working a full-time job and managing stress comparatively well - to these dietary changes I made four years ago.
  6. Here's my tasty Gluten-Free Sugar Cookie Recipe just in time for the holidays. Gluten-Free, Dairy-Free and Vegan Sugar Cookies Ingredients: 2 cups all purpose gluten free flour 1 tsp. baking soda 1/2 tsp. sea salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/2 cup Earth Balance Vegan Butter Sticks, softened 1 cup sugar or sugar substitute such as Stevia Egg Substitute for 1 large egg 2 tsp. almond extract 1/4 cup almond milk Instructions: Preheat oven to 350 degrees F. In a small bowl, combine flour, baking soda, sea salt, cinnamon and nutmeg. In a separate bowl, beat butter and sugar until creamy, then add egg substitute, almond extract and almond milk; mix well. Add flour mixture to the wet mixture; mix well. Scoop dough into balls. Place 2 inches apart on a cookie sheet. Bake for 12 minutes or until golden brown. Remove from oven; set aside to cool for 5 minutes before serving.
  7. Although associated with important Jewish holidays like Rosh Hashanah (the Jewish New Year), challah is not only a culturally significant bread at these times of year, but also a delicious and impressive bread to serve at your table any time. No matter what your reason for making this delicious bread, celebrate that this quick, easy (yes, I said easy!) and very impressive recipe is at your gluten-free fingertips any time you feel like looking forward to a sweeter day. All of you who have seen me at gluten-free cooking classes or demonstrations making yeast breads already know the dirty little secret about gluten-free bread. Shhhh.... don't tell the gluten-eaters! Seriously! It is super quick and shockingly easy to make homemade gluten-free bread! Impress your friends and shock the neighbors with this recipe too: not only is gluten-free challah delicious and super fast, it's almost too beautiful to eat! Ingredients: 1/3 cup warm water 1 package rapid rise gluten-free yeast 1 tsp. granulated cane sugar 1 cup vanilla dairy or non-dairy (soy or coconut yogurt) at room temperature 1 tsp. apple cider vinegar 5 large egg yolks at room temperature (slightly mixed) 1/3 cup canola oil 4 Tbs. honey, agave nectar or molasses 4 cups Jules Gluten Free All Purpose Flour* 3 Tbs. + 2 tsp. granulated cane sugar 1 ¼ tsp. kosher salt ½ tsp. baking soda 2 tsp. gluten-free baking powder 1 large egg, mixed Poppy seeds, sesame seeds, raisins, or other topping or mix-in (optional) Directions: Preheat your oven to 200 F, then turn it off; if you have a warming drawer, you may set that to low/moist setting instead. Prepare a baking sheet by lining it with parchment paper. Bread Machine Method: Pour all the liquid ingredients into a bread machine set to "Dough" setting. Next add the sugar and honey and then the remaining dry ingredients, save the yeast. Make a well in the top of the dry ingredients and pour the yeast into the center. Close the lid and start the dough cycle. (If you choose to add raisins to the batter, add them during this cycle, after all the other ingredients have been mixed together). Watch to see that the dry ingredients are fully integrated; if they are not completely mixing in, go around the inside of the pan with a rubber spatula to aid in the mixing process. When the mixing portion of the cycle ends, you may remove the dough (don't wait for the gluten “dough” cycle to finish, as it will let the dough sit for 1 or 2 hours after mixing – this is not what you want for this gluten-free dough!). Stand Mixer Method: In a small bowl, mix together the warm water, yeast and 1 teaspoon of sugar to proof the yeast; set aside. In the bowl of your stand mixer, add the remaining wet ingredients and mix until combined. Whisk together the dry ingredients in a separate bowl. After 5 minutes of proofing, stir in the yeast-water mixture into the wet ingredients (note: if your yeast isn't bubbling at this point, throw it out and start again with fresh yeast). Gradually stir in the dry ingredients until fully integrated, then mix 2 minutes more on medium speed. Using either method, once the dough is combined, divide it in half and divide each half into three equally-sized balls. Roll each ball out into a coil or long log on a clean, flat surface dusted lightly with Jules Gluten Free™ All Purpose Flour. Pinch together one end of each coil, wetting them slightly with water to help them join together at the top, then braid them, finishing by connecting them to the top of the other end in order to form a crown, or circular shape. You will then have one round challah loaf. Gently transfer it to the parchment-lined baking sheet. Repeat for the second set of three balls. In the alternative, you can simply divide the dough in half, roll out into a flattened coil, then twist upon itself and join at the ends to form a circular loaf; repeat with the other half of the dough ball. In a small bowl, mix the extra egg together and brush over each loaf well, coating the entire top surface. Sprinkle the seeds or any toppings at this point, then place the tray (covering the loaves with wax paper sprayed with cooking oil) in a warming drawer set to low heat, or into the preheated oven for approximately 20 - 30 minutes. (Don't expect the bread to rise much at this stage). Once risen slightly, place the uncovered tray in an oven preheated to 350 F (static) or 325 F (convection) for 20-25 minutes. Remove to cool on a wire rack and cut after slightly cooled.
  8. This is the perfect dip for a holiday party, or to share with your favorite dinner guests. Ingredients: 12 oz. fresh cranberries 1/2 cup organic sugar 2 Tbsp. unsweetened coconut flakes 2 (8 oz.) containers of dairy-free/vegan cream cheese such as GO Veggie! Plain Cream Cheese, softened 1 Tbsp. cranberry juice Sliced Fresh Fruit on toothpicks, for serving Directions: Pulse the cranberries in a food processor until finely chopped; add sugar, coconut flakes and cranberry juice then add the cream cheese and blend until smooth. Serve chilled with fresh fruit on toothpicks for your holiday guests. Enjoy!
  9. Celiac.com 07/02/2013 - This wonderful stuffed mushroom recipe makes a perfect appetizer for that perfect dinner experience! Makes 16 Mushrooms Ingredients: 1/4 cup uncooked quinoa 16 large button mushrooms 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons finely chopped pecans 1 cup salsa 1 cup Go Veggie! Vegan Cheddar Cheese Shreds 2 Tbsp. Go Veggie! Vegan Parmesan, plus more for topping 1 teaspoon sea salt 2 Tbsp. finely chopped flat leaf fresh parsley Directions: Preheat the oven to 350 degrees F. Cook quinoa according to package directions. Remove stems from mushrooms and set aside. Place mushrooms on a nonstick baking sheet. Bake for 15 minutes. Meanwhile, chop mushroom stems into small pieces. In a large skillet, heat oil and garlic with chopped mushroom stems over medium heat for 4 minutes or until garlic starts to brown. Add pecans, salsa, Go Veggie Cheddar Cheese Shreds, Go Veggie Parmesan and sea salt; cook for 3 more minutes. Add cooked quinoa and continue to cook, gently stirring for another 3 minutes. Remove from heat; transfer mixture to empty mushroom caps. Top with parsley and bake for 10 minutes. Remove from oven; transfer to a serving plate. Serve warm with additional Parmesan cheese. Enjoy!
  10. Raining Skittles

    Cheese For 1St Time In 3Mos

    So I went off cheese for 3 months to let my intestine heal. I tried a little bit of Swiss cheese yesterday for the first time and had no symptoms. So I tried a little cheddar on a taco and I had a bit of tummy rumbles a few hours later but that was it. I hope this means I can have a little bit of dairy now and then again. I could easily have gone without the cheddar and I'm actually quite used to not eating any dairy now, but I do miss an occasional piece of really good cheese. Anyone else go back to dairy after being dairy-free? Any suggestions for me?
  11. I love pizza, but I am not on a gluten-free or dairy-free diet, so I am admittedly a bit skeptical of gluten-free or dairy-free pizzas. This pizza is both, and surprisingly, I was into it. The crust didn't taste like what I'm used to, but it was good. I've tried dairy-free pizzas with “cheese” that didn't melt properly and felt weird in my mouth. This cheese melts very well and gets pretty close to the real thing (just be sure to follow the final instruction and broil it for two minutes). The pizza tasted great, I just wish it had a bit more "cheese". For more information, visit their site. Note: Articles that appear in the "Gluten-Free Food & Specialty Product Companies" section of this site are paid advertisements. For more information about this see our Advertising Page.
  12. Great news for anyone who is not only on a gluten-free diet: Bold Organics Veggie Lovers Pizza is also dairy-free and vegan. This pizza is topped generously with organic roasted peppers, onions, shiitake mushrooms and Follow Your Heart's vegan mozzarella cheese. My kids didn't even question the dairy-free cheese and just dug right in. This thin crust pizza baked up beautifully, and we all loved the flavor and the texture! Not to mention that this is a wonderful treat for those with additional food allergies for it is also free from peanuts, tree nuts and eggs. For more information visit their site. 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.
  13. 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!
  14. I recently discovered Bold Organics gluten-free and dairy-free Meat Lovers Thin Crust Pizza. There are very few gluten and dairy-free pizzas on the market, but I have to say that this was the best that I have tried to date. I just put the frozen pizza on the top rack of my oven for about 20 minutes, and you could almost tell when it was done as the aroma drifted into our living room. The crust was a beautiful, crisp, and thin crust, and I had no idea that non-dairy cheese could actually melt the same way as regular dairy cheese. This pizza was prepared with plenty of pepperoni and Italian sausage to cover the entire pizza, and there was no skimping on ingredients! Once I cut myself a slice I was in disbelief that this was not only a gluten-free, but was also a dairy-free pizza. The taste, texture and the quality of the pepperoni and sausage was top notch, and not that of your typical frozen gluten-free pizza. Even though I do not have any issues with dairy, I will definitely be purchasing this pizza again. Thumbs up from my whole family! Visit their site at: www.bold-organics.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.
  15. Besides being healthy and fiber-rich, these two recipes will have your guests asking you to send them the recipes! Cilantro Edamame Deviled Eggs 1 cup edamame, cooked 5 hard boiled egg yolks 1 cup silken tofu pinch of sea salt and pepper 2 tsp. balsamic vinegar 1/4 tsp. curry powder 1/4 cup fresh cilantro, finely chopped 10 egg white halves (yolks hollowed out) Directions: Toss all ingredients except egg whites into the food processor; pulse until smooth. Transfer mixture into hollow egg white halves. Serve chilled with a sprinkle of chili powder. Orange Edamame Salsa 2 cups edamame, cooked 1 large cucumber, chopped 1 yellow bell pepper, chopped 1/3 cup white onion, chopped 1 tsp. orange juice 1/4 tsp. orange zest 1 cup corn 1/2 cup chickpeas pinch of sea salt and pepper Directions: Toss all ingredients into a food processor; pulse until smooth. Transfer to a serving dish. Serve chilled with gluten-free crackers.
  16. Ingredients: Gnocchi Ingredients: 1 lb. Russet potatoes (2-3 medium-sized), unpeeled and washed 1 cup Jules Gluten Free All Purpose Flour* 1 tsp. sea salt 1 Tbs. Extra virgin olive oil 1 large egg, beaten *(My all purpose flour already contains all the ingredients you need for flour in this recipe, including xanthan gum. You can make my flour yourself by following the recipe in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or found in various publications like the Washington Post, linked from my Web site. You can also buy the flour pre-made from my Web site.. If you use another flour, be sure it includes xanthan gum and is not a rice-based flour, or the results will be crumbly and gritty). Sauce Ingredients: 10 oz. fresh mushrooms, chopped 1 ¼ cup peas 2 cups cream or soy creamer 2 Tbs. Extra virgin olive oil 1 Tbs. chopped fresh thyme 1 Tbs. chopped fresh chives sea salt and fresh ground pepper, to taste Directions: To make the gnocchi, boil or microwave the washed potatoes (if microwaving, pierce potatoes with a fork in several places) until tender – approximately 20 minutes for boiling, 8 minutes for microwaving, depending on the power of your microwave. Set aside to cool until you can hold them to peel. Once cooled, place peeled potatoes in a large bowl and mash with a potato masher until there are no remaining lumps. Shake ¼ cup flour over top of the potatoes, along with the salt. Squish together with your hands until incorporated with the potatoes. Repeat by the ¼ cup full, incorporating until the full cup is added. Form the potato mixture into a mound and make a well in the center. Pour the oil and beaten egg into the well and knead together until fully incorporated into the potato/flour mixture. It should no longer be wet, but will hold together if you squeeze a handful together. If it is too wet, add more flour by the tablespoon; if it is too dry, add a touch of milk (dairy or non-dairy). Flour a clean surface or baking mat with Jules Gluten Free All Purpose Flour. Pat the potato mixture out to approximately ½ inch thickness and cut into strips approximately ½ inch wide. Cut each strip into ½ inch pieces. Take each piece and round the edges with the tines of a fork, to form tubular pieces like miniature barrels. Place each piece of formed gnocchi onto a parchment-lined baking sheet and when finished forming the pasta pieces, cover with a cloth and refrigerate until ready to boil. Bring a 6 quart pot of water to boil in preparation for the gnocchi. In a separate saucepan, heat the oil for the sauce over medium heat. Add the chopped mushrooms and sautée until lightly browned. Add the peas, cream and thyme. Raise the temperature to medium-high and cook while stirring until the cream reduces by half. Season the sauce with salt and pepper, then remove from the heat. Meanwhile, place the gnocchi individually into the boiling water, boiling only enough to cover the bottom of the pot. The gnocchi are done when the float to the surface. Remove with a slotted spoon and serve with the sauce. Garnish with chives. Serves 4.
  17. Perfect for any occasion ... or no occasion! Your will power is no match for these moist cakes!I've provided frosting recipes too, so get started celebrating! Ingredients: 3 cups Jules Gluten- Free All-Purpose Flour 1 Tbs. gluten-free baking powder ¼ cup powdered milk, dairy or non-dairy (I use DariFree Original) ¼ tsp. salt ½ cup butter or non-dairy alternative (I like Earth Balance® Buttery Sticks) 2 cups granulated cane sugar 4 large eggs 2 tsp gluten-free vanilla extract 1 cup milk or non-dairy alternative (vanilla flavor) Directions: Pre-heat oven to 350° F (static) or 325° F (convection). Spray 24 cupcake tins with non-stick cooking spray or line with paper liners.Whisk together the flour, baking powder, powdered milk and salt and set aside. In a large mixing bowl, combine the butter and sugar and beat well with your mixer's paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pans. Bake for 20 minutes, turning the pans half-way through if using convection setting. Test the cupcakes for doneness by inserting a cake tester or toothpick in the middle of a cupcake and be sure it comes out clean. The cupcakes will also begin to pull away slightly from the sides of the pans. If necessary, add bake time in 5 minute increments until fully baked. When done, turn off the oven and leave the oven door open to let the cupcakes cool slowly there for 10 minutes or so, then remove to a cooling rack. After 15-20 minutes of total cooling time, remove from cupcake pans to finish cooling. Frost only when fully cooled, or wrap the cooled cupcakes with wax paper or plastic wrap and seal inside freezer bags to freeze until ready to use. Gluten-Free White Frosting Ingredients: ½ cup butter or non-dairy alternative, softened (I like Earth Balance® Buttery Sticks) 2 ½ cups confectioner's sugar 1 ½ teaspoon gluten-free vanilla extract ¼ cup dairy or non-dairy milk of choice (up to ¼ cup) Food coloring, optional Directions: Cream the sugar and butter together with an electric mixer. Add the vanilla and 2 tablespoons of milk, beating well to combine, then add the food coloring if using, and milk (if and as necessary) to achieve a spreadable consistency, beating for several minutes at the end until light and fluffy. Gluten-Free Chocolate FrostingUse white frosting base and add ½ cup cocoa powder. Use additional milk until proper consistency is achieved.
  18. For many people, having celiac disease and gluten sensitivities also means having a sensitive tummy. Sometimes it feels like there is nothing you can digest and everything hurts your body. This following recipe is a delicious yet healthy dish that can be served for breakfast or as a late evening dessert. It is gentle enough for even the most sensitive gluten sufferer to digest (unless of course you can't eat rice). It can be topped with any of your favorite toppings such as cinnamon, blueberries, maple syrup, toasted nuts or anything else you like. Ingredients 1 1/2 cups organic brown rice ¼ teaspoon fine grained Himalayan salt 2 tablespoons arrowroot powder 1 tablespoon ground cinnamon 1 1/2 cups soy milk or coconut milk work best 1/4 cup maple syrup 1/4 cup raisins Vanilla extract to taste-optional To make: Preheat the oven to 350 F degrees. Bring the brown rice and 3 cups of water to a boil in a medium saucepan. Once it is boiling reduce heat to low, cover and simmer for 40 – 50 minutes, or until the rice is very soft. In a large bowl, dissolve the arrowroot powder in 1 cup of the soy milk. Then add the rice, raisins, maple syrup, cinnamon, and salt and mix well. Pour the mixture into a large greased baking dish, cover with foil and bake for 1 hour, or until lightly brown and bubbly. Remove from the oven and stir in the remaining 1/2 cup of soy milk. Leave the pudding to cool for about 1 hour before serving. Add your favorite toppings. Enjoy!
  19. I am always searching for breakfast recipes good enough to serve to overnight guests and easy enough to make just for my family in a morning rush. This breakfast cake fits the bill, and also pleases my picky (especially in the morning!) kids. I have used some mesquite flour in this recipe because I love the subtle chocolate tones it imparts, and its added nutritional value doesn't hurt either! However, if you are not a morning person, and are looking for simplicity, just use a full portion of my all purpose flour mixture -- it's delicious that way as well! Gluten-Free Coffee Cake Gluten-Free Coffee Cake Ingredients: 1/2 cup butter or Earth Balance Buttery Sticks (room temperature) 1/2 cup packed light brown sugar 2 large eggs 1/2 cup black coffee 1 cup mashed ripe bananas (approximately 2 bananas) 2 tsp. gluten-free vanilla extract 2 tsp. pumpkin pie spice 2 cups Jules Gluten Free All Purpose Flour* 1/4 cup mesquite flour (or Jules Gluten Free All Purpose Flour) 2 tsp. gluten-free baking powder 1/4 tsp. baking soda *(Jules Gluten Free All Purpose Flour can be made following the recipe for my homemade flour found in my books or on my website in various media links. It is also available pre-mixed at http://julesglutenfree.com) Streusel Topping (double if you really like your Streusel!): 2 Tbs. softened butter or Earth Balance Buttery Sticks 2 Tbs. light brown sugar 1/2 tsp cinnamon Directions: Preheat oven to 350 F (static) or 325 F (convection). Oil or spray an 8 x 8 baking pan. Sift the dry ingredients together and set aside. Mash bananas in a medium-sized bowl, pour coffee over the bananas and set aside. Beat the butter and sugar together in a large bowl until light and fluffy. Add the eggs and vanilla and combine well. Mix in the mashed bananas and coffee, then gradually stir in the dry ingredients, mixing until thoroughly combined. Pour batter into the prepared pan and set aside. In a small bowl, stir together the topping ingredients. Drizzle over the cake, then cut through the topping with a knife in a criss-cross fashion lengthwise, then cross-ways. Bake for approximately 40-45 minutes, or until the edges are lightly crisp and a cake tester inserted in the middle comes out clean.
  20. 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.
  21. I've been trying to will the coming of warm springtime weather by baking foods I'll want on my next picnic. No matter that my kids and I eat them on a tablecloth spread out on the living room floor ... our hearts are in the great outdoors! Whether you're picnicing indoors or out, these filling snack bars will be a treat everyone will enjoy. Using a hodgepodge mix of dried fruits I have had on hand, I have made this recipe several times with differing ingredients. Feel free to substitute with whatever dried fruits and or nuts you have on hand -- the base recipe remains the same -- although I recommend at least using figs in this recipe, as they are high in fiber and minerals like potassium, calcium and iron, and their crunchy sweetness is unmistakable throughout. Be sure to let the bars cool before you cut them, and if you have any extra crumbs left behind from cutting the bars, save them to sprinkle on top of yogurt or use as a granola-like breakfast cereal with milk. Any way you prefer, these nutritious gluten and dairy-free bars are sure to be a hit! Ingredients:1 cup butter or non-dairy alternative like Earth Balance Buttery Sticks or Shortening Sticks (room temperature) 1 cup light brown sugar 1/3 cup granulated cane sugar 2 large eggs 2 tsp. gluten-free vanilla extract ½ tsp. gluten-free almond extract ½ tsp. salt ¾ tsp. baking soda 1 tsp. ground cinnamon 2 cups Jules Gluten Free All Purpose Flour™ * 2 Tbs. flaxseed meal 1 cup chopped pecans or walnuts 1 cup dried tart cherries or cranberries 1 cup chopped dried figs ½ cup golden raisins or dried blueberries ½ cup chopped dried dates, apricots, or other dried fruit (optional) Directions: (*Note - This recipe calls for Jules Gluten Free All Purpose Flour™ which may be made at home according to directions found in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, as well as in various media links on my website. It produces amazing results in all your gluten-free baking!) Preheat oven to 350 F. Prepare a jelly roll pan (approximately 15" x 10") or cookie sheet with raised edges by wrapping foil over the top of the pan and greasing the foil-wrapped pan with cooking spray, shortening or butter. Set aside. In a large mixing bowl, cream the shortening with the sugars, beating until the dough is light and fluffy. Gradually add in the vanilla and almond extracts and eggs. In a separate bowl, whisk together the Jules Gluten Free All Purpose Flour™, baking soda, flax seed meal, cinnamon and salt. Slowly beat this dry mixture into the first large bowl, mixing until incorporated. Chop the dried fruit and nuts and stir into the dough. Spread the thick dough evenly across the prepared pan and bake for approximately 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Cool fully before cutting or removing. Cut horizontally and vertically (like a window pane) to form brownie-sized bars and remove carefully to a plate. Enjoy!
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