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Found 5 results

  1. Celiac.com 10/02/2018 - With fall looming just over the horizon, we’re taking moment to share our six most popular gluten-free soup recipes. These delicious gluten-free soups have satisfied thousands of hungry gluten-free eaters, and they make great go-to recipes. They will help to anchor your gluten-free eating through the cold winter months. Make extra and freeze for a quick reliable gluten-free meal at home or on the fly. Just heat it up and dig in! Celiac.com’s Six Most Popular Gluten-Free Soup Recipes are: Gluten-Free Easy Chicken Soup This gluten-free chicken soup will have you coming back for more. Perfect for a cold day, or for a day when you have a cold. Just Like Lipton's Onion Soup Mix (Gluten-free) This gluten-free version of good old Lipton’s Onion soup is one of my favorites. Make it ahead of time, and store for instant soup goodness. Works for all those recipes that call for Lipton’s soup. Great for dips, etc. Blend with yogurt for a great low-cal dip. Gluten-Free Split Pea Soup What’s cold weather without good split-pea soup? This tasty gluten-free version of traditional pea soup will have you wishing for a cloudy day. Gluten-Free Vegetable Beef Soup This hearty vegetable beef soup will help nourish you body and soul. Really Good Gluten-Free Potato Soup This rich, hearty delicious potato soup will warm your tummy and make your mouth smile. Gluten-Free Creamy Tomato Soup When you need a good, creamy gluten-free tomato soup, this recipe is your new best friend.
  2. Celiac.com 09/07/2018 - For the first time in one place, here are Celiac.com’s most popular recipes for gluten-free dinner entrees. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free dinner tables. They are sure to please even the most hungry gluten-free eaters. Celiac.com’s Twenty Most Popular Gluten-Free Dinner Recipes are: Really Good Gluten-free Beef Stew Recipe Really Good Gluten-Free Chinese-style Fried Rice Recipe Easy Gluten-free Meatloaf Recipe Gluten-free Lobster Mac and Cheese with Truffle Oil Recipe Basic Gluten-Free Cheese Risotto Recipe Easy Gluten-Free Slow Cook Pot Roast Recipe Really Good Gluten-free Shepherd's Pie Recipe Really Good Gluten-Free Chicken Marsala Recipe Really Good Gluten-free Lasagna Recipe Gluten-free Italian-style Meatballs Recipe Gluten-Free Potato Salad Recipe Easy Gluten-Free Ground Beef Tacos Recipe Classic Gluten-Free Mexican-Style Rice Recipe Gluten-Free Chinese-style Lemon Chicken Recipe Celiac.com's Best Ever Gluten-free Thanksgiving Recipe Gluten-Free Corned Beef Recipe Gluten-Free Irish Soda Bread Recipe Easy Gluten-Free Bacon and Cheese Cornbread Recipe Gluten-Free Chicken Vegetable Curry Recipe Easy Gluten-Free Oven-baked Salmon Recipe
  3. Celiac.com 08/31/2018 - We've had more than a few requests to make our most popular gluten-free recipes available with a single click. So, for the first time in one place, here are Celiac.com’s most popular recipes for gluten-free desserts. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free tables. They are sure to please even the picky gluten-free eaters. Here are Celiac.com’s most popular gluten-free dessert recipes: Cheesecake with Gluten-free Almond Crust This cheesecake recipe is not only one of our most popular recipes, it is one of our most widely read and shared features of all time. Gluten-Free Chocolate Pudding with Fresh Vanilla Whipped Cream This gluten-free chocolate pudding with fresh vanilla whipping cream will have you doing your little chocolate dance and singing your happy tummy song. Quick Gluten-Free Cranberry Coconut Cookies These gluten-free cranberry coconut cookies are fun to eat, and a snap to make. Soft and Chewy Gluten-free Ginger Snaps Break out the milk, because this recipe for soft, chewy, gluten-free gingers snaps will have hungry, happy snackers begging for more. Tasty Gluten-Free Apple Crisp This recipe for super-tasty apple crisp is gluten-free and easy as pie to make. Gluten-free Apple Pie and 20 More Recipes for Festive Gluten-free Holiday Treats This recipe for a delicious gluten-free apple pie, plus 20 more gluten-free recipes to make your holiday season a homemade gluten-free hit.
  4. Celiac.com 10/18/2016 - Whole grains, including gluten-free grains, have never been more popular, but as their fortunes grow as a whole, that of wheat is diminishing. The whole grains category includes both gluten-free grains, such as quinoa and other ancient grains, and gluten grains, such as barley, rye and triticale, but wheat products have never been less popular, and continue their downward sales slide. This year, 1,282 new products have registered for the Whole Grain Stamp so far, a pace set to meet or beat last year's record of 2,122 new products; up from 1,666 in 2014 and 1,622 in 2013, according to Cynthia Harriman, director of food and nutrition strategies at the Whole Grains Council. More than half of new products with the Whole Grain Stamp had a gluten-free first ingredient last year, an increase over 33% in 2007 to 2009, according to Harriman. However, even as scientists question the claimed benefits of gluten-free foods, such as weight loss, for people without celiac disease, many consumers are eating gluten-free foods "just for the variety," Harriman said. Either way, the market for gluten-free foods is set to approach $5 billion by 2021, up from $2.84 billion in 2014. Going forward, more of that market will go to gluten-free grains, lees to wheat. Flour used to be the main way consumers bought whole grains, but now consumers and manufacturers are embracing complete, minimally processed whole grains, which can improve product textures, flavors and health benefits. Sprouted grains are also receiving more attention and are expected to generate product sales of $250 million by 2018. Overall, 27% of consumers say they are eating more whole grains than they did six months ago, according to a recent survey. Read more at Fooddive.com.
  5. Celiac.com 01/31/2006 – On Tuesday, January 10, 2006, federal authorities raided French Meadow Bakery in Minneapolis, MN, and seized more that 30,000 loaves of spelt and kamut bread and accused the company of mislabeling it as "wheat-free". According to U.S. Attorney Thomas Heffelfinger spelt and kamut share common proteins with wheat that can be just as dangerous to those who are allergic to wheat. French Meadow Bakery considers both grains to be safe alternatives to wheat, and claims that it has only received a single complaint of an allergic reaction during its 16 years in business. According to the U.S. Food and Drug Administration the bakery was given plenty of forewarning, as it was told last April that it needed to change its labels and not use "wheat-free" on any products that contain spelt or kamut—but the bakery failed to comply. Wheat is considered one of the top 10 allergens, and allergies to it can be life threatening—especially to allergic children. According to the new Food Allergen Labeling and Consumer Protection Act, foods that contain spelt or kamut cannot carry "wheat-free" or "wheat-alternative" labels. Heffelfinger believes that mislabeling it will create a serious health risk for a significant portion of the population. French Meadow Bakery has agreed to change its labels and has submitted the revised ones to the Food and Drug Administration for approval, however, on its Web site they have the following statements: "In the meantime the packaging changes have become a challenge for us and several other companies as to whether spelt is wheat or is not...We feel it is more important to look at the nutritional and digestive properties since it (spelt) is not a hybrid of what we call wheat today...We are not alone in this, after reviewing our fellow bakers Web sites, (Rudis Bakery and Food for Life) we learned that they too call Spelt a wheat alternative...Our intention has not and is not to risk the health of our valued customers...As an example of this, we state on our White Spelt and Cinnamon Raisin Spelt products a warning: CELIACS NOTE: SPELT CONTAINS GLUTEN." Celiac.com has also just learned that Purity Foods, a major spelt producer, has applied for an exemption from the Food Allergen Labeling and Consumer Protection Act and in it claim that spelt is not wheat, and that some people who are allergic to wheat can tolerate spelt. However, according to Donald D. Kasarda, Former Research Chemist for the United States Department of Agriculture: The scientific name for bread wheat is Triticum aestivum var. Aestivum—the first part of the name defines the genus (Triticum) and the second part, the species (aestivum). Species falling in the genus Triticum are almost certain to be harmful to celiac patients...Some Triticum species of current concern include Triticum aestivum var. spelta (common names include spelt or spelta), Triticum turgidum var. polonicum (common names include Polish wheat, and, recently, Kamut), and Triticum monococcum var. monococcum (common names include einkorn and small spelt). I recommend that celiac patients avoid grain from these species. Also, given their very close relationship to bread and durum wheats, I think it is unlikely that these grains would be safe for those with classical allergic responses to wheat. The companys bread will remain frozen until the case is settled, and Heffelfinger has indicated that none of the products already on food store shelves across the country will be recalled because the bread would likely exhaust its shelf life by the time a recall could be issued. Celiac.com, however, believes that this issue is settled—spelt and kamut are forms of wheat and those with celiac disease and/or wheat allergy should completely avoid them—there are just too many alternative grains out there to take such health risks. We can only hope that Purity Foods application for exemption will be met with strong, scientifically-supported opposition.
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