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Have you ever taken a bite of unsweetened chocolate? If you have, I’m sure your taste buds revolted! Sugar is what makes most of our desserts palatable and desirable. But sugar adds empty calories to the diet and little else nutritionally speaking. So how are you going to bake foods to satisfy your sweet tooth if you refrain from using refined sugar? There are always viable alternatives. Sucrose (a fancy word for sugar) usually encompasses the following: Brown Sugar: Much less refined than white sugar, is derived from molasses (sorghum cane) and contains very small amounts of minerals. Raw Sugar: May come in crystalline form that is very similar to brown sugar. Turbinado Sugar: Is partially refined sugar crystals that have been washed in steam. White Sugar: Derived from cane or beets, and no matter what form it takes, offers nothing but empty calories. First consider the less desirable sugar replacements: Maltose: Not a good option because it comes from the breakdown of starch in the process of malting grains, usually barley, so it is not always gluten-free. Corn syrup: A blend of fructose and dextrose; its effect on blood glucose is similar to that of sucrose. Dextrose: Usually made from plant starches, in the U.S. it is mostly made from corn, but can also be obtained by the inversion of cane sugar or sucrose. Honey: Derived from flowers where bees have collected nectar, is a more concentrated form of carbohydrate than table sugar, and is converted to glucose in the body. It is only slightly better for you that refined sugar. If you are using honey to replace sugar, for 1 cup sugar, substitute ¾ cup honey; reduce liquid in recipe by 2 Tablespoons, and add ¼ teaspoon baking soda. If you still opt to use refined sugar, in most recipes you may reduce the amount of sugar called for without any noticeable effects on the finished product. There are several “sugars” on the market that do not have the negative effects of refined sugar: Date Sugar: Derived from dates, it is not as sweet as sucrose but has far more nutritional value. For 1 cup sugar, use 2/3 cup date sugar and add a little water to form thick syrup. Fresh or Dried Fruits: Offer a natural sweetness and can be used in baking to reduce the amount of refined sugar used. Fruit Juice Concentrates: While high in sugary taste, have nutritional value not found in sucrose. Fructose: Sweeter than any other sugar in equal amounts, comes from fruits and honey. Because of its concentration much less of this sweetener is needed in recipes. Invert Sugar: A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose. It is found naturally in fruits and honey and produced artificially for use in the food industry. It is sweeter than sucrose, so the amount used may be lessened, and it helps baked goods stay fresh longer. Molasses: A thick syrup produced in refining raw sugar and ranging from light to dark brown in color. Maple Syrup/Sugar: Both made from the sap of maple trees. For 1cup sugar, use ¾ cup maple syrup or maple sugar. Stevia Sugar: Fairly new on the market this extract from the stevia leaf is combined with a pre-biotic nutritional supplement and is ten times sweeter than sugar. It has a glycemic index of zero, and is nutritionally beneficial. For 1cup sugar, use 2 Tablespoons stevia. Unsweetened Coconut: When toasted the natural oils in coconut are exuded adding sweetness to a baked product. Unsweetened Applesauce: When added to a cake or bread batter it adds sweetness, flavor, moistness and nutrition. Experiment until you find a sugar substitute that you enjoy, and one that works well with your recipes. Pineapple Sticks Ingredients: 2 cups gluten-free flour mixture 3 Tablespoons stevia ½ teaspoon salt ¾ teaspoon cinnamon ½ teaspoon gluten-free baking powder ¾ cup MF/gluten-free margarine ¾ teaspoon vanilla ¾ teaspoon lemon juice 6 Tablespoons water 1/3 cup all-fruit pineapple jam Corn-free diets: Omit cornstarch from gluten-free flour mixture. Use CF vanilla. Use baking soda in place of the baking powder. Use butter in place of the margarine. Omit nonstick spray; use olive oil to brush baking sheet. Rice-free diets: Omit rice flour from gluten-free flour mixture Soy-free diets: Use butter in place of margarine. Omit nonstick spray; use oil to brush baking sheet. Directions: Over a bowl, sift together flour mixture, fructose, salt, cinnamon and baking powder. Cut in margarine until mixture resembles coarse crumbs. Sprinkle vanilla, lemon juice and 2 Tablespoons water over flour mixture; toss with a fork. Continue adding water, 1 tablespoon at a time, and tossing until mixture is evenly moistened. Form into a ball, cover, and refrigerate for 1 hour. Divide dough into 4 even pieces. Roll 1 piece into a 12 X 4 inch rectangle; spread with half of the jam. Roll the second piece into a 12 X 4 inch triangle; gently lift dough and place over jam. Repeat with remaining 2 pieces of dough and remaining jam. Trim edges. Cut each rectangle into 12 one-inch strips. Twist each strip, pinching ends to seal. Place on a baking sheet that has been lightly sprayed with gluten-free nonstick spray. Bake at 375F degrees for 20 minutes or until lightly browned. Yield: 24 cookies. Note: For variety, use apricot or black raspberry jam in place of the pineapple jam. Calories (per cookie): 83; Total fat: 4.4g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 121.4mg; Carbohydrates: 10.1g; Fiber: 0.3g; Sugar: 2.8g; Protein: 3g

Celiac.com 10/18/2022 - We get a lot of questions asking which baking ingredients are gluten-free. Lately, we've seen a number of readers wanting to know if brown sugar is gluten-free and safe for people with celiac disease. In fact, Sir Mick Jagger called us with that very question just last week 😉. The short answer is yes, brown sugar is gluten-free. Here's the rundown. Brown sugar is just sugar that has not been quite as refined as white granulated sugar, and so still contains some molasses, hence the brown color. The answer is that brown sugar is a naturally gluten-free food. So, unless gluten is added after processing, most brands of brown sugar are likely to be gluten-free, and safe for people with celiac disease. As always, be sure to always read all ingredient labels and avoid any gluten ingredients.

Celiac.com 10/14/2013 - Sweet Baby Cakes has come up with some of the best gluten-free brownies we've ever tried. Their traditional Chocolate Fudge Brownie is a brownie lover's delight. Made from chocolate syrup, black bean flour and flax meal, this brownie tastes as good as it looks. The brownie is chewy and sweetened with agave, but it is not so sweet that you can't eat the whole brownie in one sitting! These brownies are also ready to eat from the freezer, which means you don't have to thaw or microwave them before eating.

Celiac.com 01/14/2011 - I recently had the opportunity to try a gluten-free, sugar-free and starch-free cookie called "Cocoa-licious," which is manufactured by “Yes! To cookies.” I have to be honest when I asked myself, “how good can a gluten, carb and sugar free cookie taste?” When I opened the package, the smell of rich cocoa spilled out, and I discovered that each cookie was topped with a type of glaze that made it appealing to the eye as well. I no longer found myself hesitant to try these cookies, and now I'm glad that I did. Each cookie was soft, moist and had a rich cocoa flavor. I did notice a slight aftertaste which I can only best describe as the same type of taste I get after I take a vitamin, but due to their uniqueness, I have to give these Cocoa-licious cookies a thumbs up. I had no idea that there was such a thing as a sugar, carb and gluten-free cookie, but I can say that this cookie far exceeded my expectations. It would be a great gluten-free snack for anyone who is watching their carbohydrate and sugar intake, and would satisfy a craving for something sweet.

Celiac.com 01/15/2010 - The first thing you will notice about gluten-free cookies made by Beautifulsweets.com, is that they really are amazingly beautiful. The packaging is gorgeous, and each cookie looks like a work of art. Valentine’s Day is fast approaching, and you won’t find a better gluten-free Valentine’s Day gift than these wonderful heart-shaped gluten-free sugar cookies. They taste much like a traditional sugar cookie, with a twist of lemon! These beautifully decorated cookies taste very much how they look, and I think that anyone would be impressed if they received a box of them on Valentine’s Day.

Celiac.com 03/17/2020 - According to industry estimates, the gluten-free food market in Ireland grew 33% in a year to top $70 million in 2017. Nearly one in four people surveyed purchased gluten-free foods, but less than ten-percent of those consumers had celiac disease or some other medical sensitivity to gluten. For the project, Safefood researched the nutritional content of 67 gluten-free snack foods, including nut products and savory snacks, cereal and baked products, and confectionery. The research shows that 75% of gluten-free snack foods were high in fat, nearly seventy-percent were high in sugar, while many are also high in salt. The average calorie levels were about the same as a standard chocolate bar. Among those surveyed, misconceptions about the health benefits of gluten-free products included more than one in five people who thought that gluten-free foods were lower in fat, more than twenty-percent who thought they were lower in sugar, and nearly one in five who regard gluten-free diet as a healthy way to shed unwanted pounds. The issue can be confusing to a consumer, in part because many gluten-free products are associated by major celebrities and stars as part of a "clean label" or "free-from" eating regimen, but unfortunately these products can also include some less than nutritious items. Dr Catherine Conlon, Director of Human Health & Nutrition at Safefood sums it up by saying: “In the case of gluten-free snacks, you could end up purchasing snack foods with lots of added fat and sugar which are of no added benefit to your health.” Celiac.com has covered similar stories over the years. Basically, gluten-free doesn't necessarily mean healthy. Many gluten-free foods are high in salt, sugar and fat. Read labels, stay informed, and choose wisely. Remember, as Dr. Conlon noted in the report, "There is no consistent evidence that a gluten-free diet will improve your health if you aren’t sensitive to gluten. Many of the gluten-free snacks we surveyed are high in fat and sugar like other treat foods.” Download the full Safefood report “Cutting out Gluten – the nutrient profile of gluten-free snack foods on the island of Ireland."

Celiac.com 12/28/2019 - Nothing is better than a homemade warm cookie right from the oven, and this easy recipe makes FOUR different (gluten and dairy free) delights! These tender, flavorful treats from my new Baking Cookbook are sure to be a hit with you and your family. Since so many gluten-free recipes use a high percentage (sometimes 60-70%) of highly refined starches -- which are correlated with diabetes, obesity and heart disease -- I was motivated to develop recipes using primarily healthy, whole grain flours. After careful testing, I’ve developed this versatile cookie recipe that features the ‘whole’ grain flours from sorghum and brown rice. These cookies call for walnut or sunflower oil, or your favorite butter substitute. I like the lighter taste and texture of cookies made with oils rather than with saturated fats, so when choosing a butter substitute, I look for one made from monounsaturated fats. As in most gluten-free recipes, an acid is added to balance the pH and to boost the leavening action. Cream of tartar serves that purpose in this recipe. 3 Gluten-free Cookie Tips Unlike gluten-based dough which can get rock-hard when over-beaten, beating the gluten-free dough makes it more ‘airy’ and lighter. If baking right after mixing the dough, let it sit about 5 minutes before forming balls to bake. Gluten-free flours are dry, and this helps it to absorb the moisture, to create a better end-result. Gluten-free flours do not usually contain preservatives and can go rancid easily. Store them in the freezer if possible. If they smell ‘off’, throw them away. A year and a half ago, I started working on the Baking Cookbook. Each recipe started with a blank sheet of paper and all were developed with the goal of making delicious baked goods with the most whole grain flours possible. Saving time (and money) is emphasized. Wet and dry ingredients are separated so you can pre-make ‘dry mixes’ and then mix the ‘wet’ ingredients so you can make homemade baked goods in minutes. For more information, please visit www.alternativecook.com. 8 Tips for Making the Perfect Cookie Let dry and wet ingredients come to room temperature before mixing dough. Aerate the flours before measuring. Use ‘scoop-able’ cups, measure and scrape off the top with a dull knife edge. Cookies bake best on a silicone baking pad available at cooking or department stores. Try to make all cookies the same size so they bake uniformly. Ovens vary in temperature, so it is a good idea to have a thermometer to check the actual temperature. Oven thermometers are inexpensive and available at cooking or department stores. If your oven has a ‘hot spot’, turn sheet half way through baking time, otherwise keep oven door closed while baking. If you want to peek, and if your oven has a window, turn on oven light to check on them. Remove cookies from the oven and let them sit on the baking sheet a few minutes before removing from the pan. (I know, this is hard to do–but they’ll ‘set up’ and be less likely to break.) Double or triple the recipe when you make a batch and freeze the dough to make a variety of fast, tasty cookies in a matter of minutes. Gluten-Free Sugar Cookie Recipe Excerpted from Gluten-Free, Dairy-Free, (GFCF) Baking Cookbook by Jean Duane, Alternative Cook, LLC. © 2009, Alternative Cook, LLC. Preheat oven to 350F. Wet Ingredients: ½ cup walnut, sunflower oil, OR butter substitute 1 cup organic cane sugar 2 tsp. vanilla 3 egg whites 1/3 cup rice, nut or seed milk Dry Ingredients: 1¼ cup whole grain sorghum flour 1¼ cup whole grain brown rice flour ½ cup cornstarch or sweet rice flour 1 tsp. cream of tartar 1 tsp. baking soda 1 tsp. baking powder 2 tsp. xanthan gum ½ tsp. salt Directions: In a stand mixer, combine wet ingredients. In a separate bowl, whisk dry ingredients together and add to wet ingredients. Mix until incorporated. Follow directions below depending on the variation you choose. Bake 10 to 12 minutes. Nutritional Information Per Serving: Servings 48 . Calories 74 . Fat 3g . Protein 1g . Carbohydrates 12g . Cholesterol 0mg . Sodium 63mg . Fiber 0g Four Variations on the Basic Cookie Snickerdoodles: Make the Sugar cookie dough. Form the cookies into 2” balls and place on a baking sheet. Using the bottom of an oiled glass, press the cookies until they are about ½” thick and 3-4” wide. Make a cinnamon and sugar topping by placing 2 TBS of sugar and 1 tsp. of cinnamon in a bowl. Sprinkle each cookie with the cinnamon and sugar topping. Bake according to the above directions. Cutout Cookies: Make the Sugar Cookie dough and refrigerate it for 2 hours. Roll out the dough about ½” thick on an oiled baking surface. Cut out with cookie cutters. (Note: if using a silicone baking surface, use plastic cutters.) Carefully remove the dough around the cutouts. Bake according to the above directions and ice with your favorite icing when cooled. 3 Tips for Cutout Cookies: 1) Chilling the helps the dough to hold its shape when rolling out and cutting into shapes, and prevents over-spreading when baking. 2) Oil your fingers, the rolling pin and the baking rolling surface (if not using a silicone pad) with the same oil called for in the recipe before working with the dough. This will help your cookies brown nicely, and will keep the dough from sticking to you and surfaces. 3) To avoid breaking or stretching out the cut out dough, roll the dough out on a Silpat (a non-stick baking mat) cut shapes with a plastic cutter, and remove dough around the shapes. Jammie Sammies: Make the Sugar Cookie dough and refrigerate it for 2 hours. Roll out dough about ½” thick on an oiled baking surface. Using a round, fluted-edge cookie cutter, cut into circles. Carefully remove the dough around the cutouts. Sprinkle sugar on top. Bake according to the above directions. Cool. Smear one cookie with your favorite fruit preserves and place another cookie on top to make a ‘sandwich’. Pressed Cookies: Make the Sugar Cookie dough. If you like, you can color the dough with some food coloring from the natural food store (made with natural ingredients / no chemicals). Place in a cookie press and press shapes on a baking surface. Decorate with sprinkles. Bake according to the above directions.

Celiac.com 09/21/2019 (Originally published 04/05/2010) - I am a veterinarian who is doing research on the origins of disease. This came about after my miraculous recovery from multiple ailments following my diagnosis of food intolerance, particularly celiac disease. I have chronicled my recovery and findings on my website, www.dogtorj.com. I’ve come to the conclusion that most of what we call “diseases” are long-term symptoms arising from the “civil war” taking place in our bodies, between its residents—our cells and those entities designed to help and protect those residents (e.g. viruses and bacteria) and the constant barrage of immune challenges that we throw at them (e.g. food lectins, carcinogens, chemicals/preservatives, trans fats, fluoride (an “antibiotic” and carcinogen) air pollution, etc., etc. These, coupled with our horrific fast-food diets, inadequate sleep/exercise/sunlight, and self-induced misery through alcohol/drug abuse and our penchant for sugar have brought all of the plagues of Pandora’s Box on humankind. Yet we keep pointing the finger at microorganisms like viruses and bacteria, including L-forms and mollicutes, as the enemy. Granted, most don’t know or fully understand the true nature of viruses and bacteria - that they are crucial for our survival, being important instruments in our adaptation to this ever-changing environment in which we live. But shouldn’t intelligent people be asking why these guys are so ubiquitous yet a relative few people are suffering from the “diseases” caused by these “culprits? The fact is that viruses and L forms do what they do because they need to survive because they are crucial to our survival. Would you disagree that if we could snap our fingers and make all viruses and bacteria disappear from the planet that the entire ecosystem would collapse? Certainly, we know that the vast majority of these bacteria are not pathogenic? What really distinguishes a pathogen from a saprophyte—or a helper? When huge numbers of the population are infected with various “pathogenic” bacteria and yet remain asymptomatic, shouldn’t it give us pause? Why do they become such culprits of disease in the “unfortunate” few? Are they just unfortunate or have they done something—or lived somewhere, in the case of pollution—that has brought this plague on themselves? We know that the number one risk of developing legionnaire’s disease was/is cigarette smoking. Now there’s a surprise. I believe down to my core that viruses and bacteria work in concert to help us all, especially when it comes to adaptation and survival. Bacteria form L-forms and viruses mutate because they need to survive - they are critical to our survival and only become pathogens when we have forced them into doing so with the laundry list of abuses given above. Cancer is little more than a virus (and/or an intracellular bacteria) forcing that cell to duplicate out of control in a desperate attempt to protect itself, and the cell it was designed to protect, as well as escaping those noxious elements (we call them “carcinogens”) that have forced them into this final phase of adaptation. Our immune systems tried valiantly to deal with this during the preceding “autoimmune” phase, a term I no longer use because the thought of our immune system attacking itself for no reason is preposterous, especially in light of research on L-forms. And, we can’t say we weren’t warned by the broad array of symptoms we were given: the heartburn; IBS; allergies; hives; cough; migraines; seizures; fatigue/depression; etc.; etc. Certainly, there are those who have become so afflicted and immune challenged that they need some pharmaceutical aid to deal with these helper-turned-“culprit” bacteria but to become dependent upon antibiotics for any significant length of time is both potentially dangerous and unnecessary. If we stop the assault we are visiting on these misunderstood and reactionary residents, we can come off the drugs (like I did) and re-establish the status quo, and long before the two or three year mark in most cases, I believe. People simply need to know that we are the culprit, not these microorganisms at which we keep pointing our scientific fingers. Why? Because these organisms—the viruses, bacteria, L-forms and mollicutes—are here to stay! It is we who are the transient visitors. And if we want to enjoy our stay, we’re going to have to learn how to treat ourselves, and those who reside within us, a whole lot better.

Celiac.com 04/04/2019 - More people than ever are avoiding gluten and buying gluten-free foods. Conventional stores are the major distribution channel for gluten-free products, with 2015 sales amounting to about 2.79 billion U.S. dollars. By 2020, the market is projected to be valued at 7.59 billion U.S. dollars. Gluten-free breads are one of the staples for many gluten-free diets. They make up a significant portion of gluten-free products sold in stores. However, gluten-free breads are drawing scrutiny for some ingredients that don’t seem very food-like. Gluten-Free Foods High in Salt, Fat and Sugar We know that gluten-free foods tend to have have lots of salt. We also know that they tend to contain high amounts of fat and sugar, as well. Consumers can be easily mislead by gluten-free labels and marketing claims. Dietician Aisling Pigott says that people have "this perception that choosing the gluten-free bread or cake is healthier for us but actually, it's generally the same product with the gluten removed and other additives added in to make that product taste right." The latest scrutiny comes in the form of an investigative report from a television station in the UK that is highlighting some startling truths about gluten-free breads. Among them, the report features Chris Young, a spokesman for the Real Bread Campaign, who warns consumers that some brands contain up to 27 different ingredients, some of which are "not, strictly speaking, food substances...You start off with water, rice flour, tapioca starch and maize starch," he said. "Then you start getting to things like humectant and glycerine, which you find in make-up. That's to keep it moist." Mr Young adds that many gluten-free beads contain xanthan gum as a thickener. Xanthan gum is also used in the oil drilling industry as a lubricant. Young goes on to suggest that gluten-free loaves should not be branded as bread. In response to the claims, the Gluten Free Industry Association said: "All food additives are assessed for safety and approved by the European Food Safety Authority.” To that, Mr Young says that “History is littered with artificial additives that one day are safe, then people start questioning them and they are either withdrawn or banned." Look, even if these additives are somehow digestible and safe, they are far from ideal dietary material. For people who do not have celiac disease or other medical intolerances to gluten, breads made of these ingredients is far less nutritious than actual bread made with wheat flour. People with celiac disease, and consumers looking for healthy alternatives, might consider long-fermented sourdough breads from small companies like San Francisco’s BreadSrsly, which are made by long-fermenting just a few gluten-free grains, like organic white rice, organic millet, and organic sorghum, and which contain no peanuts, tree nuts, potatoes tapioca or chickpeas. Long-fermented sourdough breads have been shown to reduce gluten-content in wheat bread. They also contain lactobacilli bacteria, which has been shown to aid digestion, and to reduce symptoms of IBS. Read more at Express.co.uk And at BreadSrsly.com

Celiac.com 07/31/2018 - Using funds from the Canadian Institutes of Health Research Canada Research Chairs Program, researcher Charlene Elliott, PhD, of the Department of Communication, Media, and Film, University of Calgary recently set out to assess the nutritional quality of gluten-free products specifically marketed for children. For her assessment, Elliott bought child-targeted gluten-free food products from two major supermarket chains in Calgary, Alberta, Canada. Elliott used the Pan American Health Organization Nutrient Profile Model to compare the nutritional quality of products labeled gluten-free with those not so labeled. A secondary analysis compared the nutritional profile of child-targeted gluten-free products to their non-gluten-free “equivalents.” Elliott’s analysis showed that child-targeted gluten-free products generally had lower amounts of sodium, total fat, and saturated fat, However, those same foods also had less protein and about the same amount of calories from sugar as child-targeted products without a gluten-free claim. According to the Pan American Health Organization criteria, both gluten-free products and "regular" products designed for children can be classified as having poor nutritional quality (88% vs 97%). Compared to their non-gluten-free equivalents, products with a gluten-free claim had similarly high sugar levels, (79% vs 81%). So, the big picture is that gluten-free supermarket foods targeted at children are generally less nutritious than their non-gluten-free counterparts, and both types have alarmingly high sugar content. A gluten-free label is no guarantee of healthier, more nutritious food for kids, and it’s a mistake for parents to buy gluten-free products believing they are healthier than their non-gluten-free equals. The evidence shows that is simply not true. The takeaway here seems to be that, gluten-free or not, supermarket foods aimed at children are generally poor in nutrition and loaded with sugar, and parents should choose wisely when buying food for their children. Source: Pediatrics, July 2018

Celiac.com 02/13/2018 - It is perhaps unsurprising that processed gluten-free foods are less nutritious than their gluten-containing counterparts. We've had data showing gluten-free foods to be high in sugar. We've had studies that show us they contain more salt. And now, for the trifecta, we have a recent study that shows us they contain more fat, sugar and salt. A study by the University of Hertfordshire surveyed more than 1,700 products from five UK supermarket chains and found that gluten-free foods have more fat, salt and sugar than their gluten-including counterparts, despite consumer perception that they "healthier" options. Except for crackers, every gluten-free food in the survey had more saturated fat, sugar and salt than non-gluten-free counterparts. On average for gluten-free brown bread and white bread had more than double the fat of regular breads. Gluten-free products also had significantly lower protein content than their gluten-containing equivalents, and were generally lower in ï¬ber and protein. Gluten-free products were also more likely to break the budget. On average, gluten-free products were also more than 1½ times more expensive than their counterparts, while gluten-free brown and white bread and gluten-free white and wholegrain flour sold at more than four times the price of comparable regular breads, on average. Overall, gluten-free foods are likely to be less nutritious and more expensive than their non-gluten-free counterparts. Basically, people on a gluten-free diet need to be extra careful about getting nutritious food. Simply substituting gluten-free versions of a a standard non-gluten-free diet likely means more fat, sugar and salt in your diet, along with less fiber. If you don't have a medically diagnosed reason for avoiding gluten, then be mindful about four food choices.

Celiac.com 12/21/2016 - Here's an easy, tasty recipe for those sugar-glazed holiday nuts that everyone's always going so crazy about. Ingredients: 2 egg whites 2 tablespoon water 1 pound pecan halves ½ pound cashews ½ pound almonds 2 cups white sugar 1½ teaspoons salt 1 teaspoon ground cinnamon, to taste Directions: Heat oven to 250 degrees F (120 degrees C). Grease one baking sheet. In a mixing bowl, whip together the egg whites and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add nuts to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes. Remove and place onto a wax paper, or paper towel-covered pan or plate. Allow to cool sufficiently before serving.

Celiac.com 10/06/2016 - You do not need to be celiac to need to stay away from gluten. Wheat isn't just harmful to celiac or gluten-sensitive individuals. Did you know that just one slice of wheat bread raises one's blood sugar higher than 3 teaspoons of table sugar? That is equivalent to 12 grams of sugar! Talk about diabetes waiting to happen! I am very diligent in reading over even the gluten–free ingredients of products to ensure they are indeed gluten-free. I decided to start grabbing items off of the shelf to read the other listed ingredients as well. Wow, was I surprised! Sugar, high fructose corn syrup, corn syrup, fructose etc.! Sweetener and especially sugar are added to so many things; it is really horrible. No wonder Americans are addicted to it. We have many new diagnoses and physical disorders stemming from the standard American Diet, the "improper diet", not to mention a rapid rise in obesity statistics and diagnosed diabetes. Americans love bread, gluten-free or not. Go to a restaurant and what is the first thing brought to the table? Bread! Can you imagine being brought some cut up cucumbers and celery instead? Now THAT would be a nice change! I often ask for this by the way and suggest you do as well. Kids products are the worst! To give a tiny or growing body with a rapidly developing brain that needs proper nutrition all that junk, additives and unhealthy ingredient are a crime. If your child has been having trouble focusing in school, I highly advise you to look at the ingredients list of the food and snacks he or she eats and check out the children's menu at a restaurant. Gluten-free foods as well. You may not have any issues with gluten and wheat type bread but it is harming your body in one way or another and I strongly advise you to stay away from it and keep your family off of it too. I also highly suggest you start being diligent and read your gluten-free product's ingredients list. Going gluten-free is the first step as a diagnosed celiac or one who is gluten intolerant, but getting healthier or staying healthy is of utmost importance to a long and healthy lifestyle. Your body's future is in your hands.

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.