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Celiac.com 03/01/2024 - Imagine you and a friend are trying to decide on a place to meet up for dinner. But with celiac, this is a high-stakes decision – the last gambit you took on a restaurant left you sick for days, and you've had enough of the same two places you always eat at. Truth is, gluten-free (GF) food is not necessarily hard to come by – many restaurants today offer accommodating choices or are flexible with their menu items. However, finding them has never been easy. Many user-submitted reviews are either out-of-date or even contradictory, and even if you go the extra mile and contact the restaurant, the staff member on the other end of the line may not be fully aware of all the relevant dietary considerations. But even if potential diners do get the all-clear, there's no actual way to verify the information they receive is legitimate. As a result, those with celiac or gluten sensitivity are left to take any dietary information they discover with a grain of salt. Reaching Your Destination: Atly's Gluten-Free Eats Map Atly, the user-generated social mapping platform revolutionizing location-based knowledge sharing, has created a new Gluten-Free Eats map entirely dedicated to helping celiac individuals find suitable restaurants seamlessly and quickly. Developed in conjunction with dieticians and nutritionists and with feedback from those within the celiac and GF community, the map provides a uniquely high level of detail, imparting a degree of confidence that other platforms are simply unable to deliver. To truly accommodate celiac eaters, the map categorizes restaurants based on their respective friendliness levels – those that are 100% GF verified, celiac friendly, or those that are accommodating and serve GF dishes in non-GF kitchen settings, allowing users to make well-informed decisions. Unlike other discovery platforms, Atly goes the extra mile to contact restaurant owners and staff to understand just how safe the food and kitchen stations are for patrons with celiac or gluten sensitivity – information which is routinely updated and reverified. For restaurants that fall into the "gray area," the map provides users with an essential list of cuisine-tailored questions that celiac and GF customers need to remember to ask their waiters. At sushi restaurants, for example, Atly's GF platform reminds users to request soy sauce that does not contain malt vinegar. Limitations of Current Digital Platforms Despite its popularity, Google Maps leaves much to be desired – especially for those with celiac disease. While it can offer users quick general overviews and concise reviews of places that may be gluten-free, it does so without any substantiated verification process. And even the apps and websites facilitated by and tailored to gluten-free communities have their own shortcomings. On top of delivering a clunky user experience, these platforms suffer from stagnant user-generated information. What's more, they tend to focus on 100% gluten-free locations as opposed to non-GF restaurants that are accommodating. Because of these limitations, many are relegated to painstakingly filtering through the vast "gray area" of dining options – that is, the restaurants that accommodate GF needs but aren't wholly dedicated to GF cuisine or aren't necessarily branded as GF or celiac-friendly. Celiac and GF consumers deserve a thorough and easy-to-use tool that enables them to find a restaurant quickly, offering confidence to anyone following a GF lifestyle. All You Can Eat Those suffering from celiac or gluten allergy have to be diligent, and insufficient solutions complicate that task every time they want to dine out. It should be just as easy for a GF person to find a restaurant as it is for someone who isn't. Likewise, they should feel just as relaxed and confident at a restaurant as someone without celiac. Fortunately, Atly's new Gluten-Free Eats map transforms uncertainty into an all-you-can-eat buffet. By fostering up-to-date restaurant information, verification processes, and tiered safety rankings, individuals with celiac are not limited to the same old GF-only options. Going out no longer needs to involve endless Google searches, anxiety-filled dining experiences, or the risk of falling ill. It can be the enjoyable experience it was meant to be. Atly's Gluten-Free Eats map is currently available to early-bird subscribers for $6.99 per month. For more information about the map and to start exploring, click here.

01/05/2022 - Gluten-free shoppers in numerous countries have struggled to keep their favorite products on the table, and even successful shopping has meant higher prices over the past six months, according to new research. Nearly ninety percent of almost two-thousand gluten-free shoppers surveyed by Coeliac UK reported fewer gluten-free foods available in the past six months. Even more of those respondents reported price increases on on the majority of gluten-free products. There are several reasons for this, including stockpiling, inflation, labor shortages, and supply chain disruptions. Helen North, director of fundraising and commercial services for Coeliac UK, called on supermarket chains “to ensure they keep prioritizing product ranges and aisle space for what is a sustainably growing market”. Citing labor costs as a major driver of rising prices, Nurture Brands MD Adam Draper said, “The whole supply chain and manufacturing process require much greater supervision, and this means it is generally more expensive. So, where labor costs are increasing, allergen-free products suffer a higher degree of inflation.” Indeed, analysis by The Grocer earlier this year found prices for free-from ambient bakery, for instance, rose nearly five percent per kilo in the year ending 18 April, with average prices for branded products up nearly 6 percent, according to Kantar. Meanwhile, Brits spent nearly an extra £500 million in the free-from aisle over the past year, as they stockpiled staples such as pasta, according to data by Kantar. Just one small are where gluten-free brands are facing commodity pressure is in the form of rising prices for rice flour, which climbed sharply due to supply difficulties this year, according to Mintec. With higher prices and greater scarcity on the horizon, many grocers and celiac advocates are asking people without celiac disease to please hold off buying gluten-free products so that people with celiac disease can get the food they need to treat their medical condition. Have you experienced higher prices and/or scarcities when shopping for gluten-free products? Share your experience below. Read more in The Grocer

Celiac.com 03/19/2022 - The world is changing. Many teenagers know more about nutrition than their parents. Adults are being taught that they can control diseases and physical conditions through proper diet. Exercise spas and diet centers are springing up everywhere. New words like ‘trans fats’ and ‘hydrogenated’ are becoming a part of our everyday vocabulary. Despite all of this, over 50% of American adults are obese, proving that we still love to consume our deep fried French fries and hot fudge sundaes! Forget weight-loss diets. Instead, concentrate on eating healthy, every day, for the rest of your life. Initially, it will be challenging to alter preparation methods and eating habits. But once you are committed to change, you will be amazed at how good you feel and how much your energy level has increased. It’s not easy, however, to take these steps when everyone in the family is juggling busy schedules. Kids, especially younger ones, will eat mostly what’s available at home. That’s why it is important to control the supply lines—the foods that you serve for meals and have on hand for snacks. Here are ten strategies that you should incorporate into your routine: Have a Healthy Refrigerator Make sure your refrigerator is stocked with more low-fat, high-fiber and low sugar foods than other types. Hide desserts behind the carrot sticks and cut-up broccoli with the low-fat onion dip, or put the dessert in the back of the bottom shelf, reserving the front of the shelves for the healthier snacks. Fill your meat bin with lean lunch meats like turkey breast and lean roast beef. Put a plate full of peanut butter-stuffed (the non-hydrogenated type of peanut butter!) celery covered with plastic wrap in the refrigerator for a quick and healthy snack. Prepare a bowl of cleaned strawberries or grapes as well. Make Wise Use of Your Freezer On the nights when there isn’t time to cook, have homemade, nutritious, pre-prepared dinners handy in your freezer. Buy 100% fruit juice, add some water, and then pour it into small cups or plastic glasses to make homemade slushies. When you make bread, make a double batch and freeze half of the dough for another time. Prepare the Pantry Replace the sugary cereals with wholesome ones. At breakfast, add sliced bananas, berries, nuts, raisins and/or dried cranberries for extra taste and nutrition. Have canned or dried beans on hand to add to soups, salads, rice, and casseroles. Replace white rice with brown rice. Replace corn or rice pasta with quinoa. If your kids love potato chips, prepare or buy baked sweet potato chips. Make Healthy Food Appealing Toss a few mini M&M’s into trail mix. Add sautéed almonds or mushrooms to the green beans. Stir fruits, nuts or all-fruit preserves into the low-fat yogurt then add a few baking sprinkles on top. Place a container of chocolate syrup next to the skim milk so the kids will be encouraged to get their calcium by making quick hot chocolate or chocolate milk. Make fruits fun to eat by arranging different fruits (apple slices, raisins, bananas, dried cranberries) into a face or other artistic form. Cut faces or designs out of cheese slices or use a cookie cutter to cut fun-shaped sandwiches. Cook Healthier Add chopped, fresh garlic to salad dressing, sautéed foods, stews, and everything else. Add shredded cabbage or spinach to meatloaf, stews and soups. Stir a few tablespoons of ground flax seed—it has no distinguishable taste—into everything, including cereals, stuffed peppers, casserole toppings, and even apple pie. Spray pans with gluten-free nonstick spray instead of using butter or oil when cooking scrambled eggs and stir-fries. Avoid deep-fried foods; choose broiling, grilling, roasting, and steaming instead. Shred hard-boiled egg whites into salads, sandwich fillings and casseroles. Add water-packed gluten-free tuna to casseroles, salads, and in wraps. There are hundreds of ways to prepare salmon—experiment with some of them. Eat ‘meatless’ at least once a week with foods like chili with beans, bean tortillas, zucchini quiche, vegetable paella, or eggplant Parmesan Parmigiana. Add fruits to your salads, including dried cranberries, raisins, pears, apples, oranges, kiwi, pineapple or melons. Add something to rice, such as sautéed chopped vegetables, cooked lentils, red or black beans, or even chopped shrimp. Serve marinated broiled tomatoes as a side dish or chop and serve as Bruschetta. Add veggies to sandwiches, such as watercress, spinach, sliced peppers, onions, cucumbers, zucchini or and radishes. Serve a baked sweet potato instead of a white potato. Serve polenta or corn bread instead of biscuits. Use more herbs and decrease salt. Forget the cupcakes; prepare baked apples for dessert. When you bake bread or muffins, sneak in some fruit or vegetables— shredded carrots, berries, apples, pears, zucchini, crushed pineapple packed in its own juice or mashed banana. Drink Up Have bottles of water in the refrigerator. Send them with your kids when they go to soccer practice; take them in the car anytime you leave home. Switch from coffee to unsweetened green tea. Instead of sodas, have a pitcher of iced tea in the refrigerator—did you know that there are up to 12 teaspoons of sugar in your average can of cola? Puree fresh fruits with juice for a nutritious smoothie. Eat As a Family Due to busy lifestyles, this is not always possible. But meals will be more balanced and more nutritious when everyone sits down together at the table instead of grabbing something from the refrigerator on the run. A new study in the Journal of Public Health Nutrition showed that what parents consumed was the biggest influence on their children’s diets. Your message will get muddled if you give your kids carrot sticks with their sandwich while you eat potato chips with yours. Set a good example for the whole family’s sake. Shrink the Size Cut portions of meat to three or four ounces, then serve it with a variety of beans and vegetables as side dishes to fill up your hungry crew. Eat half of a sandwich for lunch with a small tossed salad, instead of a whole sandwich. Eat half of a restaurant entrée, bringing the rest home for dinner tomorrow. Read labels—did you know that the calorie count given for one serving of pasta is usually for only one cup of cooked pasta? Use a smaller dinner dish so that no one will notice that the food portions are less. Stay Away from the Inside Aisles When you grocery shop, fill your cart from the aisles around the outside perimeter of the store— this is where the fresh foods are kept. Use buttermilk for baking. Originally, buttermilk was the liquid remaining after cream was churned into butter, but today it is made by adding lactic-producing bacteria and nonfat milk solids to pasteurized milk. Fresh vegetables are more nutritious than frozen—frozen vegetables are more nutritious than canned. Lean cuts of pork compare favorably with skinless chicken, so use pork tenderloin and boneless loin chops for variety. Chicken thighs are higher in fat and calories than breasts, but if you remove the skin and any excess fat, economical thighs are healthy because they provide 25 percent more iron and more than double the zinc as the same portion of breast meat. Let the Family Participate Picky eaters are more likely to eat a new food if they have helped in its selection and preparation. While at the store, ask your child to choose a new vegetable or fruit, from two to three choices, for a weekly “try-a-new-food” night. If you bribe your child to eat his spinach so that he can have a yummy dessert, you inadvertently reinforce the idea that sweets are better than nutritious food. Instead of rewarding your children with food, reward them with attention—hugs, kisses, and smiles—and playful activities. Three year olds can help scrub and rinse fruits and vegetables, stir ingredients in a bowl, shake liquids in a covered container, and knead and shape smaller pieces of yeast dough. Four years olds can peel oranges and hard cooked eggs, mash bananas with a fork, mix meatloaf ingredients, and use their kid-safe scissors to cut parsley or green onions. By the time they are five years old, they can help with measuring ingredients and use a whisk. Gluten-Free Apricot Almond Bites Sometimes, even when you are trying to eat healthy, your family craves something sweet. The recipe below is from Connie’s ‘Wheat-free Gluten-free Recipes for Special Diets’ cookbook. This recipe is dairy-free, egg-free, peanut-free, tree nut-free, soy-free, yeast-free and approved for those on a diabetic, low sodium, vegetarian and/or vegan diet. Ingredients: 1 cup almond flour 1 1⁄2 tablespoons cornstarch 1⁄4 cup sugar 1 1⁄2 teaspoons egg replacer 1⁄4 teaspoon baking powder 1 teaspoon vanilla 1⁄2 teaspoon almond flavoring 4 tablespoons apricot nectar 1⁄2 cup dried apricots, minced 1⁄4 cup dried cranberries Directions: In a large bowl, stir together first 5 ingredients. With a rubber spatula, stir in the vanilla, almond flavoring and apricot nectar till blended. Stir in dried fruits. Drop by scant teaspoonfuls onto a greased baking sheet. Set sheet in the refrigerator for 1 hour to set. Preheat oven to 350F. Bake cookies for 10 minutes until tops are just barely browned (Do not over bake!). Let cookies set on cookie sheet for 2 minutes before removing to a wire rack to cool. Yield: 36 cookies. Calories: 13. Total fat: 0.2g; Saturated fat: 0.1g; Cholesterol: 0mg; Sodium: 0mg; Carbohydrates: 2.4g; Fiber: 0.2g; Sugar: 1.1g; Protein: 0.2g

Celiac.com 09/10/2021 - I have been asked on several occasions, “What are the basic items to keep in a well-stocked pantry?” A pantry really isn’t a ‘place’ as much as it is a state of mind. It is a way of thinking and planning ahead when you shop so you always have basic food items on hand, negating the need to run to the grocery every time you cook. Pantry items are dry goods or staples that need no refrigeration and have a decent shelf life. Having the right items on your shelves will make cooking much easier. Cooking gluten-free does not necessitate spending your life in the kitchen. Remember to rotate—if you buy a can of gluten-free chicken broth, place it behind the can of broth you purchased a few weeks ago that is still on your pantry shelf. That way, you are always using the older items first to prevent them from going out of date. Canned foods. Check to make sure the cans you purchase have not expanded and have no dents in the edges; these are signs of bacterial contamination. Select a sturdy shelf for your canned products so the weight of the cans won’t warp or crack the shelving. What canned foods should you have on hand? Tomato sauce, tomato paste and canned diced tomatoes are perfect for stews, soups, and many baked meat, rice, and/or vegetable dishes. Gluten-free spaghetti sauce is another must for those quick, last minute meals. Canned beans…all kinds of beans…can be added to salads, soup, stews, rice dishes, chili, pasta sauces, and they are an inexpensive, fiber-rich source of protein. A can or two of tuna fish on the shelf always comes in handy for quick sandwiches. Gluten-free chicken broth should be a constant staple. You can open a can of broth, add some chopped veggies and rice, and voila! You have soup! Progresso has a gluten-free cream of mushroom soup (check label to be certain it is still gluten-free each time you purchase it). Keep several cans on hand for casserole dishes—you know, where you chop up last night’s leftovers and hide them in the soup, under a crust of mashed potatoes, crushed potato chips or gluten-free crackers, hoping no one will recognize you are recycling food! Canned clams are handy to have for those last minute chip dips. Or add the clams to the canned mushroom soup, stir in a little white wine, then spoon over gluten-free pasta. Black olives are a nice addition for when you make tacos, or to add to salads or pizza. Gluten-free pork and beans make the perfect quick side dish, or bake them with pork chops for an entrée. Even a can of anchovies may be useful for a company Caesar salad or pizza. Gluten-free canned pie fillings are perfect for a quick apple crisp or cherries jubilee. Don’t forget to pick up a back-up can of coffee or gluten-free tea bags to put on that pantry shelf. Some people like to stock a supply of canned fruits and vegetables, but I would encourage you to use fresh when possible. Even frozen fruits and vegetables retain more of their nutritional value than their canned counterparts. That being said, you may want to stock canned mushrooms for last minute pizzas, pasta sauces, or to sauté to put over steak. And the individual containers of applesauce are perfect to use in cake mixes in place of butter or to add to a bag lunch. Dried goods. Dried beans come in all kinds of varieties and they cook rather quickly. There is a large selection of dried fruits on the market that can be added to cookies, cakes, salads, used to stuff a pork roast, or to put over cereal in the morning. Stock a variety of rice (Arborio, basmati, white, brown, and wild rice), but do not buy the pre-seasoned boxes or packaged wild rice as most of these are not gluten-free. The variety of gluten-free pasta is increasing every day, so treat yourself and keep a nice selection of pasta on that pantry shelf for Spaghetti Bolognese, or macaroni and cheese, or Italian wedding soup, or pasta salad. Don’t forget to pick up an extra container of gluten-free grated Parmesan for your pasta! Bottles, jars and condiments. Using different oils and vinegars varies the taste of your foods. Stock a good quality virgin olive oil, a corn oil, and perhaps a sesame or peanut oil (for stir-frying). Don’t forget to pick up a can of gluten-free nonstick spray for baking. While apple cider vinegar is the norm, a good balsamic vinegar is excellent not only in salads, but for marinating meats and vegetables before grilling or broiling. Gluten-free soy sauce is another useful condiment for marinating foods, adding to rice, and of course for stir-frying. If you like things spicy, don’t forget to add a bottle of hot pepper sauce. There are some excellent gluten-free barbecue sauces that are also handy to have around. A jar of roasted red peppers will put the finishing touch on a pasta salad, pasta primavera, antipasto tray when unexpected company arrives, or to add to sandwiches. Gluten-free pickles and pepperoncini are great to pack in bag lunches. Honey will come in handy when making tea, sugar syrups to pour over pastries, to use in cookies, or to use as a dip for warm, fresh-out-of-the-oven gluten-free biscuits. Other condiments include gluten-free ketchup, mustard, mayo, molasses, lemon juice, maple syrup (or gluten-free pancake syrup), peanut butter, jelly, and salsa, and perhaps a bag of gluten-free tortilla chips. Baking needs. This category includes granulated sugar, brown sugar, powdered sugar, cornstarch, baking soda, gluten-free baking powder, and perhaps yeast. Semi-sweet chocolate chips are needed for those ‘must have chocolate chip cookies’ moments. Cocoa is good for making hot chocolate and adding to cakes, but beware of hot chocolate mixes because many are not gluten-free. A variety of nuts is nice to have close at hand to put on top of hot or cold cereal, add to salads, desserts, dips, stir-fries, or just to eat plain as a snack. You will be glad to have a can of evaporated milk and sweetened condensed milk on your shelf when you want to bake desserts. I have not included flours in this category because the alternative, gluten-free flours have a short shelf life. You are better off keeping the flours in the freezer. However, there are some excellent gluten-free breadcrumbs on the market that you may want to include on your pantry shelf for breading chicken, using in meatloaf and meatballs, and sprinkling on casseroles. Boxes foods. Gelatin isn’t just for gelling anymore. Add flavored gelatin to cake mixes for a whole new taste treat. Or use twice as much unflavored gelatin in place of the xanthan gum called for in a recipe. Gluten-free packaged puddings are a good staple also. Mix vanilla or tapioca pudding with fruit juice then blend in cut-up fruits. Use pudding mix in cakes… or just make pudding! There are new gluten-free cereals coming on the market all the time. Keep a variety of cereals on hand for breakfast, for ‘krispies’ snacks, or to crush for piecrusts. A box of gluten-free brownie or cake mix and a can of gluten-free frosting is a good back up for spur of the moment events. A box of gluten-free crackers will carry you through those ‘must munch on something’ times, topped with a piece of cheese, or spread with peanut butter, or to use to dunk in soup, or top with cream cheese, small shrimp, and a dab of gluten-free cocktail sauce for company. Individual boxes of fruit juice are perfect for basting poultry, pork roast and ham, using in cake and breads in place of water, and adding to a child’s lunch box. Herbs and spices. I won’t even attempt to list all of the herbs and spices that are available to you, but I will mention a few that are used the most and can dress up a simple dish. Use herbs liberally, both for their flavor and for their medicinal purposes. Fresh herbs are best, when available. Herbs and spices that are highly recommended for the pantry include: salt, pepper, oregano, basil, garlic powder, cayenne pepper, chili powder, cumin, dill, dry mustard, paprika, cinnamon, ginger, nutmeg, mint, cream of tartar, and dried parsley. For flavorings, vanilla and almond flavoring are a must. One final thought…You may want to keep a small supply of wine and/or liqueur in that pantry. Liqueurs, when kept in a cool, dark place, last almost indefinitely and their concentrated flavors add a lot of flavor to ice cream toppings, brownies, cream pie fillings, and more. Wine adds richness to marinades, salad dressings, sauces, and is perfect to use when de-glazing a pan. Marinated Vegetable Salad (Gluten-Free) Ingredients: 1/8 tsp. salt 1/8 tsp. pepper 1/8 tsp. basil ¼ tsp. dill 3 Tbsp. olive oil 2 Tbsp. balsamic vinegar 1 can (10 oz.) hearts of palm, drained and cut into ½-inch slices 1 can (10 oz.) artichoke hearts, drained and cut in half 1 can (10 oz.) asparagus tips, drained 1 can (15.5 oz.) navy beans (or northern, kidney, or lima beans), rinsed well and drained Directions: In a medium bowl, whisk together first 6 ingredients. Add remaining ingredients; toss, cover with plastic wrap, then refrigerate for several hours before serving. Serves 6.

Celiac.com 05/05/2020 - Experts are urging Covid-19 shoppers to leave gluten-free and dairy-free foods for medically needy celiacs, and others with real food intolerances. In many areas, panicked shoppers looking to stock up as they wait out the Covid-19 pandemic are buying whatever is available, including gluten-free and dairy-free foods they may not need. In the process, they are clearing store shelves of items that other people need for medical or health reasons, leaving many without viable alternatives. “One of the impacts of the coronavirus pandemic on grocery and categories is that customers are expanding their purchases well beyond their normal choices,” said Kevin Sterneckert, chief marketing officer at Symphony RetailAI, a marketing, merchandising and supply-chain solutions platform. The problem is acute enough for advocacy groups like Allergy UK to launch an appeal for shoppers to be mindful of those who really need such products. The group shared the story of a mother who reached out to them after being unable to find dairy-free milk for her child who has an allergy due to pandemic-fueled bulk-shopping. Carla Jones, CEO of Allergy UK, said her group is aware of the pressures faced by shoppers trying to prepare for uncertainty, but that they are "asking people to please consider the needs of a large group of people who do not have the luxury of choice." Are you finding enough gluten-free and other specialty products in this pandemic? Share your story below. Celiac and Gluten-Free Covid-19 Resources More coronavirus articles Join Celiac.com's Forum Discussions Covid-19 Coronavirus More Susceptible to Celiacs? Covid 19 and gluten-free product shortage