Can I Eat Gluten When I’m In Europe?
Here’s what we’re going to cover Is The Food In Europe Different Than In the US? Is Wheat Genetically Modified in the US? Is the Wheat Different in Europe? So Can I Eat It?...
Read More →Here’s what we’re going to cover Is The Food In Europe Different Than In the US? Is Wheat Genetically Modified in the US? Is the Wheat Different in Europe? So Can I Eat It?...
Read More →There is a TON of research on gluten intolerance and celiac disease. It’s the most well-known inflammatory food reaction on earth. And it can tell us exactly what can and does happen when our...
Read More →Previously in this series on inflammation I’ve covered the one thing that causes ALL inflammation, which is your immune system, and I’ve been talking about things that trigger the immune system to generate that...
Read More →This is a reminder that gluten intolerance is found throughout the world. And while there are fewer cases in Asia and Africa, there is also less testing for it in those parts of the...
Read More →The Food Allergen Labeling and Consumer Protection Act required Health and Human Services to set a gluten-free labeling rule by 2008 to aid people with celiac disease, a life-threatening autoimmune condition. The only known...
Read More →This week’s recipe comes thanks to Jules Gluten Free. Ingredients 1/2 cup granulated cane sugar 1/2 cup shortening, butter OR non-dairy alternative (Earth Balance® Shortening or Buttery Sticks) 2 large eggs (or favorite egg sub...
Read More →Very interesting piece on the use of banana flour for gluten-free pasta. RIO DE JANEIRO, June 24 (UPI) — University of Brazil researchers say their gluten-free pasta from green banana flour tastes better than...
Read More →Below are some general guidelines for how to convert a traditional wheat-flour recipe to a gluten-free one. Excerpted from Bake Deliciously! Gluten and Dairy Free Cookbook by Jean Duane, Alternative Cook. One cup of...
Read More →This article is a good chance to highlight that as more gluten free foods have come available, there are some that are even less healthy than the high-calorie, low nutrition foods they replace. It’s...
Read More →This recipe comes thanks to Living Without Magazine. Free of gluten and the top eight food allergens, these delicious pastries are ideal for your holiday breakfast table. They’re also satisfying when served alone, the...
Read More →“All Goodness, All Gluten Free.” That is the motto of Haley’s Corner Bakery located in Kent, WA. Haley’s, like many gluten free establishments, has a very personal story behind it. Haley is a little...
Read More →A fairly recent discovery of mine are the Clif Nectar bars. They have four different bars that have about just as many ingredients. The bars are named primarily for their ingredients: Cherry Pomegranate; Cranberry...
Read More →There is a new bar in town, and it’s called Zing. Zing bars are different than any other bar I’ve had. They have several flavors, two of which are Gluten, Dairy, Soy and Egg...
Read More →Cecelia’s Marketplace, publisher of the Gluten Free Grocery Shopping Guide, now has two new books out. Recently released were a Gluten and Casein (Dairy) Free guide, and a Gluten/Casein (Dairy)/Soy Free guide. I was...
Read More →Vinegar is often a confusing food when it comes to gluten content. This goes back many years to a time when we assumed that because common white vinegar is distilled from a gluten containing...
Read More →A friend of mine, Sharon Gray, is now offering a gluten free cooking class at the Ravenna Whole Foods in north Seattle. These classes will be offered on a regular basis beginning Wednesday, July...
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