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Found 37 results

  1. Celiac.com 01/11/2019 - When Super Bowl LIII kicks off on Sunday, Feb. 3rd, you’ll want to have your snack selection well-nailed down, including your gluten-free choices. With a bit of planning, you can avoid the unplanned halftime rush to get snacks that could have been gotten long before Maroon 5 takes the stage. Who wants to miss Maroon 5 just to stand in line at the store? Here’s a list of gluten-free snacks that are ideal for your Super Bowl party, and other great gluten-safe snacks that are wheat, rye and barley-free. We’ve broken the list in two, and listed fully gluten-free snacks first, with a list of gluten-safe snacks that that are wheat, rye and barley-free. Together, they will help to make your snack table the life of the Super Bowl party. Please keep in mind that neither list is complete, or definitive, and should only be used as a guideline. Remember, the risk of contamination can be higher for snacks that are not clearly labeled gluten-free, but are made without wheat, barley, rye, or oats. As always, before eating any snacks on the list, be sure to read labels, check manufacturer information, and choose according to your own sensitivity levels, or those of your friends and family. Feel free to comment below if you see any issues, or if you'd like us to add something. These favorite Super Bowl snacks are gluten-free. They are safe for people with celiac disease and gluten-intolerance. Do your best to place your gluten-free selections so as to minimize spillover from non-gluten-free counterparts. SAFE GLUTEN-FREE SNACKS for SUPER BOWL LIII INCLUDE: BEANFIELDS chips in a variety of flavors GOOD HEALTH Veggie Straws, Veggie Stix, and Veggie Chips LATE JULY POPCHIPS SNIKIDDY Organic Mac’n’Cheese Baked Puffs, Grilled Cheese Baked Puffs, and Cheddar Cheese Baked Fries BOULDER CANYON potato chips CAPE COD potato chips KETTLE BRAND potato chips TERRA potato chips UTZ potato chips FRITO LAY—Assorted chips and snacks, including: CHEETOS Baked Crunchy Cheese Flavored Snacks CHEETOS Curls Winter White Cheddar Cheese Flavored Snacks CHEETOS Crunchy Cheddar Jalapeño Cheese Flavored Snacks CHEETOS Crunchy Cheese Flavored Snacks CHEETOS Crunchy Flamin' Hot Cheese Flavored Snacks CHEETOS Crunchy Flamin' Hot Chipotle Ranch Cheese Flavored Snacks CHEETOS Crunchy Flamin' Hot Limón Cheese Flavored Snacks CHEETOS Crunchy XXtra Flamin' Hot Flavored Cheese Flavored Snacks CHEETOS Fantastix! Chili Cheese Flavored Corn and Potato Snacks CHEETOS Fantastix! Flamin’ Hot Flavored Corn and Potato Snacks CHEETOS Paws Cheese Flavored Snacks CHEETOS Puffs Cheese Flavored Snacks CHEETOS Puffs Flamin' Hot Cheese Flavored Snacks CHEETOS Puffs Simply White Cheddar Cheese Flavored Snacks CHEETOS Puffs Simply White Cheddar Jalapeno Cheese Flavored Snacks CHEETOS Reduced Fat Puffs Cheese Flavored Snacks CHEETOS Reduced Fat Puffs Flamin' Hot Cheese Flavored Snacks CHESTER'S Bacon Cheddar Flavored Fries CHESTER'S Flamin' Hot Flavored Fries CHESTER'S Flamin' Hot Flavored Popcorn DORITOS Simply Organic White Cheddar Flavored Tortilla Chips DORITOS Toasted Corn Tortilla Chips FRITOS Lightly Salted Corn Chips FRITOS Original Corn Chips FRITOS Reduced Fat Original Corn Chips FRITOS Scoops! Corn Chips LAY'S Baked BBQ Flavored Potato Chips LAY'S Baked Original Potato Chips LAY'S Baked Sour Cream & Onion Flavored Potato Chips LAY'S Classic Potato Chips LAY'S Deli Style Potato Chips LAY'S Lightly Salted Potato Chips LAY'S Simply BBQ Thick Cut Flavored Potato Chips LAY'S Simply Sea Salt Flavored Thick Cut Potato Chips LAY'S STAX All American Cheeseburger Flavored Potato Crisps LAY'S STAX Bacon & Cheddar Potato Skins Flavored Potato Crisps LAY'S STAX Buffalo Wings with Ranch Flavored Potato Crisps LAY'S STAX Cheddar Flavored Potato Crisps LAY'S STAX Chile Limón Flavored Potato Crisps LAY'S STAX Flamas Flavored Potato Crisps LAY'S STAX Jalapeño Pepper Jack Flavored Potato Crisps LAY'S STAX Mesquite Barbecue Flavored Potato Crisps LAY'S STAX Original Potato Crisps LAY'S STAX Pizza Flavored Potato Crisps LAY'S STAX Salt & Vinegar Flavored Potato Crisps LAY'S STAX Sour Cream & Onion Flavored Potato Crisps LAY'S Wavy Lightly Salted Potato Chips LAY'S Wavy Original Potato Chips RUFFLES Baked Cheddar & Sour Cream Flavored Potato Crisps RUFFLES Baked Original Potato Crisps RUFFLES Baked Roasted Garlic & Ranch Flavored Potato Crisps RUFFLES Original Potato Chips RUFFLES Reduced Fat Original Potato Chips RUFFLES Simply Reduced Fat Sea Salted Potato Chips SANTITAS White Corn Strips Tortilla Chips SANTITAS White Corn Tortilla Chips SANTITAS Yellow Corn Rounds Tortilla Chips SANTITAS Yellow Corn Tortilla Chips SMARTFOOD Delight Sea Salt Flavored Popcorn SMARTFOOD Delight White Cheddar Flavored Popcorn SMARTFOOD Movie Theater Butter Flavored Popcorn SMARTFOOD White Cheddar Cheese Popcorn TOSTITOS Baked Scoops! Tortilla Chips TOSTITOS Bite Size Rounds Tortilla Chips TOSTITOS Cantina Thin & Crispy Tortilla Chips TOSTITOS Cantina Traditional Tortilla Chips TOSTITOS Crispy Rounds Tortilla Chips TOSTITOS Original Restaurant Style Tortilla Chips TOSTITOS Reduced Fat Crispy Rounds Tortilla Chips TOSTITOS Simply Organic Blue Corn Tortilla Chips TOSTITOS Simply Organic Scoops! Tortilla Chips TOSTITOS Simply Organic Yellow Corn Tortilla Chips TOSTITOS Scoops! Tortilla Chips TOSTITOS Thick & Hearty Rounds Tortilla Chips Gluten-free multigrain chips include: EATSMART NATURALS MULTIGRAIN chips FOOD SHOULD TASTE GOOD multigrain chips LUNDBERG RICE CHIPS MEDITERRANEAN SNACK FOODS lentil chips MICHAEL SEASON’S BLACK BEAN CHIPS VAN’S FOODS multigrain chips WAY BETTER multigrain chips Gluten-free nuts include: Blue Diamond—Blue Diamond plain, salted, and flavored varieties. Check labels carefully. Fisher Nuts—Fischer clearly labels gluten-free products, and lists any gluten ingredients, so read labels and choose carefully. Wonderful Company—Many of Wonderful’s almonds, pistachios and other nuts are free from gluten, but read labels carefully to be sure. Plain potato chips are usually gluten-free, but double-check. Beware of any added flavorings. Be sure your multi-grain chips are clearly labeled gluten-free. Be sure any multi-grain chips you buy are labeled gluten-free. The major brand Super Bowl snacks listed below contain no gluten-ingredients. Though they are generally regarded as safe, they are not recommended for people with serious gluten sensitivity. As always, please check with the manufacturer, as manufacturing or product formulation can change. Do not rely on this list for medical purposes. If you have celiac disease or gluten-intolerance, please use caution in choosing products that are not specifically labeled as gluten-free. SNACKS with NO GLUTEN INGREDIENTS include: BAKEN-ETS Hot 'N Spicy Flavored Pork Skins BAKEN-ETS Sweet Southern Heat BBQ Flavored Fried Pork Skins BAKEN-ETS Traditional Fried Pork Skins CHEETOS Crunchy Flamin' Hot Cheese Flavored Snacks CHEETOS Sweetos Caramel Puffs Flavored Snacks CHEETOS Sweetos Cinnamon Sugar Flavored Snacks CHEETOS White Cheddar Bag of Bones Cheese Flavored Snacks CHEETOS White Cheddar Snowflakes Cheese Flavored Snacks CHESTER'S Butter Flavored Puffcorn Snacks CHESTER'S Cheese Flavored Puffcorn Snacks CHESTER'S Flamin' Hot Flavored Puffcorn Snacks CRACKER JACK Original Caramel Coated Popcorn & Peanuts DORITOS Blaze Flavored Tortilla Chips DORITOS Cool Ranch Flavored Tortilla Chips DORITOS Dinamita Chile Limón Flavored Rolled Tortilla Chips DORITOS Flamas Flavored Tortilla Chips DORITOS Jacked Ranch Dipped Hot Wings Flavored Tortilla Chips DORITOS Nacho Cheese Flavored Tortilla Chips DORITOS Poppin' Jalapeno Flavored Tortilla Chips DORITOS Salsa Verde Flavored Tortilla Chips DORITOS Simply Organic Spicy White Cheddar Flavored Tortilla Chips DORITOS Spicy Nacho Flavored Tortilla Chips DORITOS Taco Flavored Tortilla Chips DORITOS Tapatio Flavored Tortilla Chips EL ISLENO Maduro Sweet Plantain Chips EL ISLENO Plantain Chips FRITO-LAY Flamin' Hot Limon Sunflower Seeds FRITO-LAY Ranch Sunflower Seeds FRITO-LAY Sunflower Seeds FRITO-LAY Sunflower Seeds Kernels FRITOS Bean Dip FRITOS Chili Cheese Flavored Corn Chips FRITOS Classic Ranch Flavored Corn Chips FRITOS Flamin' Hot Flavored Corn Chips FRITOS Flavor Twists Honey BBQ Flavored Corn Chips FRITOS Hot Bean Dip FRITOS Jalapeño & Cheddar Flavored Cheese Dip FRITOS Mild Cheddar Flavor Cheese Dip FRITOS Spicy Jalapeno Flavored Corn Chips FUNYUNS Flamin' Hot Onion Flavored Rings FUNYUNS Onion Flavored Rings LAY'S Barbecue Flavored Potato Chips LAY'S Cheddar & Sour Cream Flavored Potato Chips LAY'S Chile Limón Potato Chips LAY'S Dill Pickle Flavored Potato Chips LAY'S Fiery Habanero Flavored Potato Chips LAY'S French Onion Dip LAY'S Honey BBQ Flavored Potato Chips LAY'S Kettle Cooked Honey Chipotle Flavored Potato Chips LAY'S Kettle Cooked Jalapeño Flavored Potato Chips LAY'S Kettle Cooked Lightly Salted Olive Oil & Herbs Flavored Potato Chips LAY'S Kettle Cooked Lightly Salted Sweet & Smoky BBQ Flavored Potato Chips LAY'S Kettle Cooked Maui Onion Flavored Potato Chips LAY'S Kettle Cooked Original Potato Chips LAY'S Kettle Cooked Reduced Fat Applewood Smoked BBQ Flavored Potato Chips LAY'S Kettle Cooked Reduced Fat Cream Cheese & Chives Flavored Potato Chips LAY'S Kettle Cooked Reduced Fat Jalapeño Cheddar Flavored Potato Chips LAY'S Kettle Cooked Reduced Fat Original Potato Chips LAY'S Kettle Cooked Reduced Fat Sea Salt & Vinegar Flavored Potato Chips LAY'S Kettle Cooked Sea Salt & Cracked Pepper Flavored Potato Chips LAY'S Kettle Cooked Sea Salt & Vinegar Flavored Potato Chips LAY'S Lightly Salted BBQ Flavored Potato Chips LAY'S Lightly Salted Cheddar & Sour Cream Flavored Potato Chips LAY'S Limón Flavored Potato Chips LAY'S Poppables Honey BBQ Flavored Potato Snacks LAY'S Poppables Sea Salt Potato Snacks LAY'S Poppables White Cheddar Flavored Potato Snacks LAY'S Salt & Vinegar Flavored Potato Chips LAY'S Smooth Ranch Dip LAY'S Sour Cream & Onion Flavored Potato Chips LAY'S STAX Xtra Flamin' Hot Flavored Potato Crisps LAY'S Sweet Southern Heat BBQ Flavored Potato Chips LAY'S Tapatio Limón Flavored Potato Chips LAY'S Wavy Bacon Wrapped Jalapeno Poppers Flavored Potato Chips LAY'S Wavy Hickory BBQ Flavored Potato Chips LAY'S Wavy Milk Chocolate with Almond Bits Covered Potato Chips LAY'S Wavy Ranch Flavored Potato Chips MATADOR Flamin' Hot Snack Stick MATADOR Mild Snack Stick MATADOR Original Snack Stick MATADOR Original Snack Strip MAUI STYLE Onion Flavored Potato Chips MAUI STYLE Original Potato Chips MAUI STYLE Salt & Vinegar Flavored Potato Chips MISS VICKIE'S Farmhouse White Cheddar Kettle Cooked Flavored Potato Chips MISS VICKIE'S Jalapeño Flavored Kettle Cooked Potato Chips MISS VICKIE'S Sea Salt & Vinegar Flavored Kettle Cooked Potato Chips MISS VICKIE'S Sea Salt Original Kettle Cooked Potato Chips MISS VICKIE'S Sour Cream & Herbs Kettle Cooked Potato Chips MUNCHIES Flamin' Hot Peanuts MUNCHIES Honey Roasted Peanuts MUNCHIES Salted Peanuts MUNCHOS Original Potato Crisps NUT HARVEST Dark Chocolate Almond Toffee Bites NUT HARVEST Dark Chocolate Butter Toffee Covered Almonds NUT HARVEST Deluxe Mixed Nuts NUT HARVEST Honey Roasted Nut Mix NUT HARVEST In-Shell Pistachios NUT HARVEST Lightly Roasted Almonds NUT HARVEST Nut & Chocolate Mix NUT HARVEST Nut & Fruit Mix NUT HARVEST Sea Salted Whole Cashews RUFFLES All Dressed Flavored Potato Chips RUFFLES Baked Cheddar & Sour Cream Flavored Potato Crisps RUFFLES Baked Roasted Garlic & Ranch Flavored Potato Crisps RUFFLES Cheddar & Sour Cream Flavored Potato Chips RUFFLES Flamin' Hot Flavored Potato Chips RUFFLES Jalapeno Ranch Flavored Potato Chips RUFFLES Loaded Bacon & Cheddar Potato Skins Flavored Potato Chips RUFFLES Mozzarella 'N Marinara Flavored Potato Chips RUFFLES Organic Original Potato Chips RUFFLES Queso Flavored Potato Chips RUFFLES Sour Cream & Onion Flavored Potato Chips SABRITAS Adobadas Flavored Potato Chips SABRITAS Picante Peanuts SABRITAS Salt & Lime Peanuts SABRITAS Turbos Flamas Flavored Corn Chips SMARTFOOD Caramel & Cheddar Mix Flavored Popcorn SMARTFOOD Delight Chipotle Aged Cheddar Flavored Air Popped Popcorn SMARTFOOD Delight Rosemary & Olive Oil Flavored Air Popped Popcorn SMARTFOOD Delight Sea Salted Caramel Flavored Air Popped Popcorn SMARTFOOD Parmesan Garlic Flavored Popcorn SMARTFOOD Spicy Jalapeno Ranch Flavored Popcorn SMARTFOOD Sweet & Salty Kettle Corn Flavored Popcorn SPITZ Chili Lime Sunflower Seeds SPITZ Cracked Pepper Sunflower Seeds SPITZ Cracked Pepper Pumpkin Seeds SPITZ Dill Pickle Pumpkin Seeds SPITZ Dill Pickle Sunflower Seeds SPITZ Original Sunflower Seeds SPITZ Salted Caramel Sunflower Seeds SPITZ Seasoned Pumpkin Seeds SPITZ Seasoned Sunflower Seeds SPITZ Smoky BBQ Sunflower Seeds SPITZ Spicy Sweet Chili Sunflower Seeds TOSTITOS Chipotle Restaurant Style Medium Salsa TOSTITOS Chunky Salsa - Medium TOSTITOS Chunky Salsa - Mild TOSTITOS Creamy Spinach Dip TOSTITOS Dip-Etizers Cheesy Spinach Dip TOSTITOS Dip-Etizers Four Cheese Queso TOSTITOS Dip-Etizers Mexican Style Black Bean Dip TOSTITOS Fiesta Bean & Cheese Dip TOSTITOS Football Shaped Tortilla Chips TOSTITOS Habanero Hot Chunky Salsa TOSTITOS Hint of Lime Flavored Tortilla Chips TOSTITOS Mango Salsa TOSTITOS Multigrain Scoops! Tortilla Chips TOSTITOS Nacho Cheese Cup TOSTITOS Queso Blanco Dip TOSTITOS Restaurant Style with a Hint of Jalapeno Flavored Tortilla Chips TOSTITOS Restaurant Style Salsa TOSTITOS Roasted Garlic Medium Chunky Salsa TOSTITOS Salsa Con Queso TOSTITOS Salsa Ranchera Flavored Tortilla Chips TOSTITOS Salsa Verde Flavored Tortilla Chips TOSTITOS Simply Black Bean Tortilla Chips TOSTITOS Smooth & Cheesy Dip TOSTITOS Splash of Lime Flavored Mild Chunky Salsa Regarding the above Frito-Lay products, the company website states: “The Frito-Lay products listed do not contain wheat, rye, barley or oat ingredients (we include oats in this list as a precaution as oats are often commingled with gluten-containing grains). Please note however, some of the products listed below may be manufactured on the same lines as products that contain gluten. Although our lines are cleaned between production runs, Frito-Lay has not tested these products for gluten content and the ingredients in these products may have come into contact with gluten-containing products prior to manufacturing. Individuals who are sensitive to gluten should take these factors into consideration in consuming these products. Please note: The information provided pertains only to products made and distributed in the U.S. Products sold in other countries under similar brands may be made using slightly different recipes and ingredients to accommodate local needs and preferences.” For questions or more information, check the Frito-Lay website.
  2. Celiac.com 12/15/2018 - Winter is fast approaching, and that means winter cooking for winter appetites. This gluten-free soup is creamy, buttery, and delicious, It’s also easy to make. It’s a hearty, harmonious marriage of bacon, cheese and baked potato that will warm both stomach and soul all the way until spring. Ingredients: 2 large baking potatoes 4 tablespoons butter ½ cup chopped onion ¼ cup chopped celery 3 tablespoons potato starch ½ teaspoon dried thyme, crushed 4 cups light cream or half-and-half ¼ cup sour cream 1¼ cups shredded American cheese 1 cup chicken broth 8 slices bacon, crisp-cooked, drained and crumbled 2 tablespoons green onion, sliced thin ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions: Clean and dry potatoes. Prick potatoes with a fork. Bake in oven at 425 degree F for 45 minutes to and hour, until cooked through. Use a fork to test. Put potatoes aside to cool. Chop cooled potatoes and set aside. In a large stockpot, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or cream all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher. For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through. When heated through, spoon soup into bowls. Top each bowl with a pinch of bacon, cheese, and green onions, and a dollop of sour cream.
  3. 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.
  4. Hi I am wondering if anyone knows if potatoes can cause bloating? I ate a lot of potatoes today and my stomach feels like a baloon again. I think I consumed about 8 potatoes. I ate tortillas with potatoes for lunch and a soup with cauliflower and potatoes for dinner. I am about 5,5 months into GFD, still positive bloodwork.
  5. Hi everyone, I'm new to this forum (and diet) & have been having a lot of trouble trying to find foods I can eat based on the results I recently received after a food intolerance blood test. Google isn't helping me answer all my questions, and my naturopath is on vacation for the next 2 weeks, so I was hoping some of you informed folk could help? My main intolerances include: Dairy (cow, sheep, goat, casein) Barley & wheat - (I am OK to eat gluten, durum, wheat bran, buckwheat, millet, rye, oats...) Pea Corn Potato Rice Cashew nut & pistachio Yeast (brewer's) - baker's is fine Bean (Red Kidney & White Haricot) Egg white - (egg yolk is OK, and baked eggs are fine) Orange Cabbage (Savoy/White) Mustard Seed The odd thing is, I am okay to eat gluten (gliadin) itself, but eliminating wheat from my diet puts me on a gluten-free diet. Does anyone know what kinds of flours are appropriate substitutions given my intolerances? (ie, sorghum, quinoa, semolina, spelt, etc.). Most places use rice, potato or corn as substitutions, all of which I think are safe to say I cannot have. My list of questions of what I CAN eat, if anyone can help answer their groupings or categories: Baking powder corn syrup, rice vinegar, sweet potatoes/squash lima, black, pinto, mung beans & chickpeas quinoa & farro It's been difficult trying to create a diet and figure out places I can safely dine out without having to worry. Thanks so much for your help. Cheers! A
  6. Celiac.com 06/27/2016 - Here is the Potato Crusted Quiche Breakfast Casserole that my Significant Other came up with. Serves 6 Preheat oven to 350F. Ingredients: 6 medium red potatoes (shredded) 3 Tablespoons Almond Flour 1/4 Cup Extra Virgin Olive Oil 1/2 Cup White Onions (diced) x2 1 1/2 Cup Diced Mushrooms 1 Cup Carrots (Shredded) 5-6 Strips Bacon 4 oz. Medium Cheddar Cheese x2 (Shredded) 12 Large or Jumbo Eggs (1 dozen-Well Beaten) 1 Cup Half and Half Cream Instructions: Bake bacon in preheated oven at 350F on a rack over jelly roll pan until bacon is crisp, set aside In a mixing bowl. Mix the 6 shredded medium red potatoes, 1/2 cup diced onions, and 3 tablespoons almond flour mix well. Coat bottom and sides of a 9x13 glass pan with the olive oil, put potato mixture into pan and press into sides and bottom to make a thick crust, then put the glass pan with potato mixture into 350F oven (can be baked at same time while bacon is baking) for 20 -25 minutes, until potatoes are slightly crispy. While that/those is/are baking...in a mixing bowl beat the 12 eggs then add 1 cup half and half cream, together mix well. Crumble 5-6 strips cooked bacon, put into mixing bowl, then add 1/2 cup onions, 1 cup shredded carrots, 1 1/2 cups sliced mushrooms, 4oz. cheddar cheese mix then add all to the egg mixture and pour over potatoes. Bake at 350 for 45-55 minutes until knife test comes out clean. Then put remaining 4 oz. cheddar cheese onto casserole and bake until the cheese is golden brown. Serve and eat.
  7. Celiac.com 04/13/2016 - Fresh leek soup is a rich, creamy, velvety wonder to behold, and a delight to the taste buds. This recipe adds a dash of garlic to deliver a symphony of rich flavorful soup. Ingredients: 2 whole leeks 2 whole garlic bulbs 1 quart chicken stock 4 medium Yukon gold potatoes 1 cup cream, plus more to garnish 1 tablespoon butter Olive oil Salt Directions: Heat oven to 400°F. Slice away the top of the bulbs of garlic so that the cloves inside are exposed. Drizzle with olive oil, wrap in aluminum foil and place in the oven for 30 minutes. Remove, allow to cool and, with a firm hold of the base of the bulb, squeeze the soft, caramelized garlic into a small bowl. Remove the tops, or the darkest green leaves from the leeks. Slice the stalks in half and rinse well. Chop fine. Peel and roughly chop potatoes into small cubes. Heat butter and a drizzle of olive oil in a large pot. Add chopped leeks and stir until softened, around 10 minutes. Add 4 cups of stock, the cubed potatoes, the soft garlic and a teaspoon of salt. Combine, bring to the boil then reduce heat to medium. Cover and allow to simmer for 30 minutes or until the vegetables have softened significantly. Carefully, in very small batches, pour soup into a blender and process until smooth. Return to the pot on low heat and add cream. Serve in bowls with a bit of cream, and a sprinkle of fresh black pepper.
  8. Celiac.com 03/15/2016 - This recipe stuffs potato and savory Italian sausage into fresh bell peppers, and serves them in a bed of crushed tomatoes. The result is a cascade of flavors that are unleashed with each delightful bite. Ingredients: 1 pound sweet, gluten-free Italian sausage 1 can crushed tomatoes 1 teaspoon dried oregano 4 large red bell peppers 1 small onion 1 small potato 1 cup fresh Italian flat-leaf parsley ¼ teaspoon crushed red pepper (optional) Kosher salt and pepper Directions: In a 5- to 6-qt slow cooker, combine the crushed tomatoes, oregano, and ¼ tsp each salt and pepper. If the peppers do not sit upright, slice a very thin piece off the bottom. Chop the piece finely and place in a large bowl. Add the onion, potato, parsley and any crushed red pepper to the bowl and toss to combine. Add the sausage, and mix it all together. Use a knife at a slight angle to cut the tops off the peppers. Discard any seeds. Spoon the sausage mixture (about 1 cup each) into the peppers. Arrange the peppers upright in the slow cooker and place the tops over the filling. Cook, covered, until the sausage is cooked through and the peppers are tender, 5 to 6 hours on low or 3 to 4 hours on high. Using two large spoons, transfer the peppers to bowls, letting any extra liquid drain into the sauce. Stir the sauce and serve with the peppers. Tip: I like to prepare the pepper the night before, stick them in the fridge and pop them in the slow-cooker on low heat in the morning, so they’re done when I get home.
  9. Celiac.com 12/30/2015 - Sweet potato fries are always a hit. In the first version, the sweet potatoes are battered in corn starch and fried, in the second version, they are baked. Take your pick. Either way, they will make a delicious hit at your next gathering. Ingredients: 3 cups peanut oil, for frying 1 pounds sweet potatoes, cut into 1/2 by 1/4-inch fries 1 teaspoon kosher salt ¼ teaspoon garlic powder ¼ teaspoon smoked paprika pinch of sugar 1 cup cornstarch ⅓ cup club soda, cold Directions: Heat the oil to 375F in a deep, heavy-bottomed fryer. Heat the oven to 200F. Mix the salt, garlic powder, paprika and sugar in a bowl and set aside. Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes. Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat until all potatoes are cooked. Serve hot. Version 2: Baked Sweet Potato Fries Don't like to fry? Bake them! Set the oven to 450F. Just throw the cut sweet potatoes into a large bowl. Sprinkle with sea salt and freshly ground black pepper. Drizzle lightly with olive oil, just enough to coat. Now, mix it all together and place on the cookie sheet. Make sure they're all evenly spaced on the cookie sheet. Put them in the oven for 15 minutes, undisturbed. After 15 minutes, flip them, maintaining space, and cook and extra 10 minutes. Serve hot.
  10. 4 Large potatoes boiled in skins and peeled while hot. 6 strip bacon fried crisp 1 medium onion 1 teaspoons salt 2 tablespoons sugar 1 teaspoon celery salt or ½c diced celery 1/3 cup Cider vinegar or Heinz white vinegar 2 tablespoons cornstarch 1 cup water After potatoes have bee boiled and peeled slice thinly. When bacon is fried crisp and remove from skillet. In bacon drippings brown onion and celery. Stir in salt and cornstarch. Add vinegar and water. Stir in sliced potatoes. As the sauce thickens as potatoes are added more water may be needed. More seasoning may be added if desired.
  11. Celiac.com 02/26/2015 - This great potato salad recipe was my grandma's. It is perfect for a Summer BBQ, a party, or any other gathering. You can also just make it as a side dish for your favorite dinner. Ingredients: 8 medium potatoes, cubed 4-5 hard-cooked eggs, chopped 1½ cup chopped onion ¼ cup chopped celery ¼ cup chopped dill pickle Salt and pepper to taste Dressing Ingredients: 1½ cups salad dressing, or mayonnaise 1 cup sour cream ¼ cup sugar ¼ cup red wine or cider vinegar 2 TBs mustard Directions: Peel and dice the potatoes into 1 inch cubes. Dice the onion, celery and dill pickles. Fill a large pot half way with water (enough to cover the potatoes), cover and bring it to a boil. Poke pinholes into the top of each egg to prepare to hard boil them. Add the potatoes to the pot, then use a large spoon to carefull add the eggs. Cook the potatoes until they are tender, which is normally about 15-20 minutes, and hard boil the eggs, which normally takes about 15 minutes. Carefully remove the eggs with the spoon, peel and dice them. Pour out the potatoes into a large colonder, and run cool water over them to cool them down. Add the potatoes to a large mixing bowl, or back in into the pot you cooked them in, and add in the eggs, onion, celery and pickle. Combine the dressing ingredients into a separate mixing bowl and mix well. Then add the dressing to the potatoes and remaining ingredients and mix well using a large spoon. Add salt and pepper to taste. Cover and refrigerate for 6 hours or overnight. Tips: If I use red potatoes I don't bother to peel them before I cube them. I like a lot of pepper and I usually use about 1 teaspoon of salt. You can put more or less of any of the items. I've even used the dried minced onion in place of chopping a fresh onion. You can also use a red onion or green onions if you prefer. Yield 8-10 servings.
  12. Celiac.com 04/02/2013 - Potato soup is a delicious treat. Potato soup that is delicious and also easy to prepare is an even better treat. This version comes together perfectly in a crock pot. Just add the ingredients, turn on the pot, and return later, and give a quick turn in the blender, and you'll have delicious potato soup. It also keeps well in the freezer. I like to make enough to freeze some for later, so I always have yummy soup on hand. Ingredients: 2 pounds Russet Potatoes, washed but NOT peeled. Diced into ½ inch cubes 1 large yellow onion, diced 1 shallot, sliced thin 5 cloves of garlic, peeled and left whole 4 cups gluten-free chicken stock ½ cup fresh cream 1 teaspoon of seasoned salt 4 ounces cream cheese Toppings: green onion, chopped bacon, shredded cheddar cheese, chives Directions: In the crockpot, put diced potatoes, onion, garlic, stock, and ½ tablespoon of seasoned salt. Stir to combine. Cook on low for 10 hours or high for 6 hours. When it's all cooked, stir in cream. Then, cube your cream cheese into 2 inch cubes, and stir in to the crock pot. Use an immersion blender to blend the soup in the crock pot. If you don’t have an immersion blender, then put the cream cheese in a regular blender with half of the soup and the garlic, and blend. Then add back into the crockpot, and stir. Spoon into bowls, top with garnishes of choice and serve.
  13. 07/01/2014 - Fair warning: This is one of those quintessentially American dishes that includes bacon, cheese and sour cream. Oh, and mayonnaise. Let's not forget the mayonnaise. Because of this, it is pretty much guaranteed to be a big, fat hit at your next potluck or barbecue. Ingredients: 10 small white potatoes, peeled with skins on 6 slices cooked, crisp bacon, diced 4 green onions 1½ cups cheddar cheese, shredded 12 ounces sour cream ¾ cup mayonnaise 2-3 tablespoons gluten-free brown mustard (I use Annie’s) 2 tablespoons cider vinegar 2 teaspoons salt Ground pepper to taste Directions: Wash and peel white potatoes. Leave skins on red potatoes Cube and boil potatoes with salt. Drain well. Crumble bacon and slice onions (including tops). Combine sour cream, pepper, mustard and mayonnaise, vinegar, and mix into potatoes. Add bacon, onions and cheese, keeping some aside for topping, and toss into potatoes. Pour into baking dish. Top with reserved cheese, onions, and bacon. Bake at 350 F for 10-15 minutes, until cheese melts and bubbles. Serve hot, or refrigerate and serve cold. Tastes great either way.
  14. This is the perfect dish to bring to a potluck lunch or dinner...everyone loves potato and pasta salad, and this one has a nice twist! Serves 4 Ingredients: 2 lbs. large purple sweet potatoes 1 container GO Veggie! Vegan Plain Cream Cheese, room temperature 1 1/2 cups cooked gluten-free pasta 1/3 cup red onion, finely chopped 2 Tbsp. fresh lemon juice 2 Tbsp. finely chopped parsley 2 Tbsp. finely chopped fresh basil 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper 3 scallions, finely chopped 2 Tbsp. extra-virgin olive oil 3 Tbsp. GO Veggie! Vegan Parmesan Cheese, plus more for serving Directions: 1. Place potatoes into a large saucepan filled with cold salted water; bring to a simmer. Cook potatoes for 15 minutes or until tender; drain. 2. In a large bowl, mash potatoes using a fork. Add remaining ingredients; mix well to combine. Serve.
  15. Celiac.com 08/15/2013 - Potatoes are such simple, lovely, delightful things. They can be made so many different ways, and can be used to anchor so many meals. I don't usually grill them on skewers, so that makes this recipe even more fun. These skewered potatoes make a nice complement to numerous grilled foods. They pair well with most meats and fishes, and are a nice way to round out any good grilling session. Make it more fun by getting as many small, differently colored potatoes you can and making colorful skewers. The different flavors of the various potatoes will enliven the Ingredients: 1-2 dozen small potatoes, assorted colors, quartered 2-4 cloves garlic, minced 1-2 tablespoons olive oil 1 teaspoon onion powder ½ to 1 teaspoon fresh thyme, minced 10-12 wooden skewers, soaked Kosher salt and pepper to taste Directions: Wash and dry potatoes. Place 4 or 5 potatoes on each skewer. Place 2-4 skewers each on a sheet of foil. Brush with olive oil, and minced garlic. Add Onion powder, salt, and pepper. Note: If you can't get small potatoes, cut larger ones into about one-inch chunks. Fold foil carefully, so that potatoes are enclosed, and the dull end of the skewers pokes out the end of the foil. Pinch foil around the ends. Place on grill for 20 minutes or so, until potatoes are cooked through. Remove from grill. Remove foil and serve with other meat kebabs.
  16. One of the few things better than a delicious soup is a rich, delicious soup that is easy and quick to make. In this recipe for potato leek soup, butter, chicken broth, leeks, cream and potatoes come together to yield a rich, luscious soup that goes great with your favorite toasted gluten-free bread. Ingredients: 1 cup butter 2 leeks, sliced 2 bay leaves 2 tablespoons chives, chopped 4 sprigs fresh thyme 10 black peppercorns 1 quart gluten-free chicken broth 1 cup dry white wine 4 cups Yukon Gold potatoes, peeled and diced 1½ cups heavy cream ½ tablespoon white pepper salt and pepper to taste Directions: Trim away the green portions of the leek, leaving just the white part. Keep the two largest and longest leaves, and make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. Or, place two leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth. Cut the white part of the leek in half lengthwise, and rinse well under cold running water to make sure the leek is clean. Slice thinly crosswise and set aside. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful. Remove the herbs and peppercorns. Adding just a little bit at a time, puree the soup in a food processor or blender. Be careful! Cover top with a towel to prevent scalding if any soup escapes. Stir in the creme and season with salt and pepper as desired. Spoon soup into serving bowls and top with chopped chives.
  17. Hi everyone, I've been strictly gluten free for about 1 year. I do not have diagnosed celiac disease but I know I was very sick before I cut it out. When I went gluten free I noticed I felt much better but about 3 months in noticed a soy intolerance. Then came lactose then casein and most recently chicken, potato, Certified gluten-free oats, quinoa and corn. Corn has been the bane of my existence. I can not tolerate even distilled white vinegar (derived from corn). That said, I feel so much better. Normal and healthy most of the time. I am shocked and amazed by how healthy and happy I feel after having years of debilitating migraines, IBS, and neuropathy. These foods gone, I feel great! So, I am by no means complaining but seriously....did anyone ever get their foods back? Obviously gluten is NEVER reintroduced. But I do miss potato. I miss soy (tamari please!). I realllllly miss cheese! I know one year is not that long for healing but I have to ask, have you been able to reintroduce your intolerances? How long did it take for you? Also, for those of you with other grain intolerances, ever reintroduce those? I am really curious as to other grain intolerances like corn. Would be nice not to worry about salt (iodized table salt has corn as a binding agent). Thanks everyone!
  18. My food issues began several years ago. I am a self-diagnosed celiac. I have been tested for allergies and have none. I first discovered gluten was a problem a few years ago then discovered soy, casien, corn, chicken, coffee and even peanuts made me sick as well. The best part is that I feel the best I've ever felt. I know I am finding my health again and I feel normal most of the time. I've learned how to find/cook really well and am happy most of the time. Here is where I need some help: I really miss eating in restaurants but I am terrified of doing so. Corn is in EVERYTHING. I can tolerate very small amounts (talking vitamins) but I have trouble with things like iodized salt. I am very scared to eat out but I really miss it. I am 28 and live in Chicago. Best city for food ever! I am very happy but it feels fairly isolating not to be able to go out. How do those of you with similar intolerances do it? Do I just need to wait a couple years for my gut to heal? Do you bring your own food? I'm feeling hopeful enough to try new things. Help me figure it out?
  19. As a kid, my mother always served the same store-bought potato salad. It came in a silo-sized tub and looked more like a jell-o mold than a summertime salad. This is not that potato salad. The red potatoes add a splash of color and play up the salty bacon and creamy buttermilk play nicely. You can substitute the milk with a few tablespoons of red wine vinegar for a little kick. This recipe is likely to become your new picnic classic. Ingredients: 3 pounds small red potatoes, quartered 1 pound bacon, chopped 2 hard boiled eggs, chopped 1 red onion, diced ½ cup fresh dill, chopped ¾ cup mayonnaise ¼ cup buttermilk 3 tablespoons Dijon mustard Salt and pepper to taste Directions: Place potatoes in a pot of cold water and bring to a boil. Reduce heat and let simmer for about 15 minutes, until tender. Add bacon to a skillet and sauté on low-medium heat until crispy. Remove to a paper towel to let drain. Strain cooked potatoes in a colander but do not rinse. Transfer to a large bowl and let cool. In a small bowl, whisk together mayonnaise, buttermilk, and mustard. Pour over cooled potatoes and toss with eggs, onions, bacon, and dill. Season with salt and pepper and serve.
  20. Just about everyone I know loves baked potatoes. And bacon. Let's face it, even the most militant vegans get weak in the knees when they get a good whiff of bacon. Bacon makes so many dishes even better. Especially baked potatoes. So imagine a warm hour that smells like bacon. Imagine taking two favorite things, baked potatoes and bacon, and turning them into a delicious, savory soup that will warm your house, entice your nose, and put happy bacon-induced smiles on the faces of your guests. This recipe delivers a soup that will do just that. Ingredients: 4 bacon slices 3 pounds baking potatoes 2 cups gluten-free chicken broth 2 cups onion, chopped 3 garlic cloves, minced 1 bay leaf 4 cups whole milk ¾ teaspoon black pepper ½ cup sliced green onions ¾ cup sharp cheddar cheese, shredded 1 teaspoon salt Directions: In a large soup pot, cook bacon oven over medium heat until evenly crisp. Remove bacon from pot; crumble into a bowl and set aside. Remove pot from heat, but keep the bacon drippings in the pot. Use a fork to poke holes in the potatoes. Cover potatoes with aluminum foil, and bake at 400° F for about 1 hour or until tender when poked with a fork. Remove potatoes from the oven and allow them to cool slightly. Use a potato masher to partially mash potatoes, including skins, then set them aside. When potatoes are mashed, add onion to bacon drippings in pan, and sauté for about 5 minutes, until onion is soft. Add salt, garlic, and bay leaf, and sauté for another 2-3 minutes. Add potato, milk, pepper, and broth, and bring to a boil. Reduce heat, and simmer for another 10 minutes. Remove bay leaf. Spoon soup into serving bowls and top each with bacon, green onions, and cheese. Enjoy!
  21. Hello guys, I haven't been on here fr a very long time now, but your always here and ready to help so i'm asking for help. I've been strictly gluten free for a year and a half since my diagnosis. I also cut out all dairy, soya, tomatoes and peppers. I'm a vegan by proxy. I havent eaten meat since i was 4. Most mornings I wake up, and within 10 mintues I have bad lower stomach cramps and urgency to go t the bathroom.... Were getting to the TMI bit and i apologise. Its usually a dark brown (I take iron) and i don't know how else to put it but it is like the consistency of soft ice cream, or a cowpat, now formed except a few pieces and so soft but not watery. Its horrible to be blunt. Some mornings i don't have to go at all, which is delightful, and usually after I've eaten white rice with peas and brocolli the night before. But if i keep eating rice i become constipated and thats not good. So here is my diet Morning: Breakfast cereal made from rice which is the only cereal i can have. Lunch: 6 rice cakes, two with avacado and four with sunflower spread and organic peanut butter. Snack: Apple, Banana or a handful of almonds if i have them. Dinner: Rice with peas and brocolli, Mashed potato with peas and brocolli, gluten-free pasta with gluten-free/df/sf pesto with brocolli and cucumber. I also do not drink any caffeine, i drink herbal teas and water. Occasionally elderflower cordial. I have cut most corn out of my diet as i was having sweetcorn and it improved things for a little while which i was super excited about but it came and smacked my smile off my face. The only remaining corn in my diet is a small section of my pasta is made with it. I was thinking maybe it was the potato as i can't tolerate any other nightshades, but tbh my gastro issues aren't much better anymore from not having them so i don't even know anymore... All my hair/make up etc are wheat free/gluten free etc. I'm so careful about CC, it basically isn't possible. I never eat out. I don't even generally go out! I go to the gym every day because i have osteopenia at the moment and they don't want me taking calcium tablets because of possible heart problems that run in my family. So I'm doing weight bearing excersises to increase my bone density instead which apparently is better for you anyway. THIS SUCKS. I'm open to all suggestions, please anything... I'm so sick of feeling this way. Of my stomach controlling my life.
  22. Celiac.com 06/18/2012 - Following US approval (SA GRAS) of its natural potato protein isolates, Dutch ingredients firm Solanic is touting their protein as a way for manufacturers to craft higher quality gluten-free baked goods. The protein is approved at levels of .01 to 10% in manufactured baked goods. The product is designed to create softer breads that will stay fresh longer, and which look and feel much more like regular wheat-based breads. According to Solanic manager for gluten-free, Paul Hart, the protein could bring the shelf-life for gluten-free bread products up to one-week. The company also claims that their protein also boasts a favorable amino acid profile that may help boost the nutritional value of products in which it is included. Solanic's protein isolates have been on the European market since 2008 and in the US market since 2009. The company is working to develop a gluten-free bread prototype by October 2012, and to develop cake prototypes thereafter. Stay tuned to see if the company's efforts help to put better gluten-free baked goods on store shelves in the near future. Source: http://www.bakeryandsnacks.com/Formulation/Gluten-free-bakery-potential-for-Solanic-s-potato-protein-isolates-after-SA-GRAS-approval
  23. A fun soup to enjoy when the weather starts gettin' a bit cool. Topped with a bit of cilantro, this soup will have your taste buds yearnin' for more in no time! Bon Appetit. Ingredients 3 large sweet potatoes 1 Tbsp. extra virgin olive oil 1 large Vidallia onion, chopped 1 clove garlic, minced 1 Tbsp. balsamic vinegar 3 cups low sodium vegetable broth 2 cups Greek plain yogurt 1 tsp. all spice 1 tsp. chili powder ½ cup cashew butter 1/4 tsp. sea salt Topping: 1/3 cup fresh cilantro Directions Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside. In a large saucepan, heat oil. Add onion and cook until they begin to brown, approximately 3 minutes. Add garlic; stir for 2 minutes. Add balsamic vinegar, all-spice, chili powder, and sea salt. Cook for 10-15 minutes. Peel sweet potatoes and chop into small chunks. Place into a food processor along with the vegetable broth, Greek yogurt and cashew butter; puree until smooth. Add the puree to the pot and mix well. Transfer to serving bowls; garnish with cilantro.
  24. 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.
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