I recently received a request for this delicious sauce. It is excellent with meatloaf and happens to be naturally gluten-free. See below for the version made with butter and flour.

This is one of my favorites and my gift to you! Please leave a comment if you like it. Read More »

Mrs. Richardson’s dessert toppings make a fantastic gluten-free addition to any bowl of ice cream.  Top with some Cool Whip, nuts and a cherry and you have yourself a sundae.  Ice cream in the winter?  Of course!  

Mrs. Richardson’s, manufactured by Baldwin Richardson Foods Co., has several different varieties of dessert toppings. They include:  Read More »

GIG of Atlanta is a support group, serving Atlanta, its suburbs and North Georgia. The group is managed by a volunteer Board of Directors. Its members pay a small fee to belong. Members typically are people with Celiac Disease , Gluten Intolerance and/or Dermatitis Herpetiformis, their families and those exploring a gluten free lifestyle. The primary objective of the group is to offer support and information to those dealing with these chronic illnesses and/or the gluten free diet. The group is also committed to furthering the awareness of celiac disease, gluten intolerance and gluten free needs and meetings are open to the public. The group and its Board of Directors Read More »

We currently have 338 members and have held 84 meetups since October 2003

The purpose of this group is to share experience, strength, and laughter with other Celiacs while enjoying gluten free meals at area restaurants. Our dinners are lots of fun & a great way to learn tips and information about living gluten free! Sometimes our best resources are each other!

If you enjoy dining out and meeting new friends, then this group is for you! We are always looking for the best places to eat gluten free in the Atlanta area. We have more options now than ever before as restaurants learn how to accommodate a gluten free diet. The options for us grow every year! Things we thought we couldn’t have anymore (pizza, pasta, Asian cuisine, even fried food!) have once again become part of our diets.

A great resource is our Message Board where you can join in a discussion on a gluten free topic or ask a question.

Website: http://www.meetup.com/atlantagfdinnerclub/

Contact: 2011 Organizer – Andrea Harrison, 404-403-3307, atlgfdinnerclub@comcast.net

Photo: Sheknows.com

I have always had a funky stomach. As a very young child I recall laying on my stomach on the living room floor trying to alleviate the horrible cramps and pains I used to get on a regular basis. Coming from a family full of tummy trouble, I thought it was normal and never complained. As a teenager the pains became worse and my Mom and I took a trip to the pediatrician to find out what was wrong. He said I had a spastic colon and that I needed to eat healthier and Read More »

Don't let this happen to you this flu season!!

Last week, the flu stole my will to live. I spent the entire week in a fog and barely ate anything but gluten free crackers and orange juice.  Oh, how I look back now and long for that simplicity!  I didn’t know then how easy I had it, and I didn’t know until now the consequences of the fact that no grocery shopping has been done.

Yes, I am still out of the things I was out of when I took to my bed last week.  Now I’m out of gluten free crackers and orange juice too!  I am continually amazed that the gluten free grocery fairies have not graced me with their presence.

At some point, my body decided it would be funny to heal just enough to be starving, but not Read More »

They have a pleasing aroma, brown color, and a hearty bite. Buckwheat is famously healthy, strengthening blood vessels and supplying essential vitamins and minerals. Note: buckwheat is not a grain or a member of the wheat family. Rather, it is the seed of a vegetable and belonging to the rhubarb family. Early settlers named these nourishing, native seeds ‘buckwheat’ because they could be used like wheat when ground into flour.

Ingredients

• 1 cup GF buckwheat flour
• 1 1/2 teaspoons gluten-free baking powder
• 1 scant teaspoon salt
• 1 tablespoon fructose
• 1 teaspoon cinnamon (optional)
• 2 eggs
• 1 cup of milk or substitute, such as rice milk or soy milk
• 3 tablespoons oil (safflower, corn, olive, canola)
• 1/2 cups chopped walnuts (optional)

Equipment

• A medium bowl.
• 1 griddle or large, metal skillet.  Unless it’s non-stick, your griddle or skillet should be rubbed with a small piece of paper towel dipped in cooking oil when the pan is warming, but not yet hot.  This procedure removes any film that would cause the pancakes to stick.

Process

1. Preheat the griddle or skillet to 375 if electric, otherwise on medium high heat. Grease lightly with oil. Pan is ready when a small drop of water sizzles and disappears almost immediately.
2. Mix dry ingredients together.  Mix eggs, milk and oil then add to the dry ingredients and mix.
3. Pour 1/4 cup of batter for each pancake onto hot surface.
4. Cook about 1 1/2 minutes or until the edges are cooked and bubbles form on the pancake surface. Flip, and cook the other side another 1 1/2 minutes or until golden brown.

Serve with maple syrup, honey or fruit spread.
Freezes up to 2 months.
Microwave 20 seconds each to reheat or place in a toaster oven.