The Gluten Free/Allergy Free Expo is taking place in Lisle, IL April 29th – May 1st. Jen Cafferty is the founder and director of this event that is the Midwest’s largest gluten-free vendor fair. More than 70 vendors will be on hand to sample their products. The vendor fair also features a designated nut-free area, kids’ activities and performers.
An event this large needs a little help, so they are now accepting applications for volunteers. Volunteers are needed for many positions including: (more…)
I was recently sent a sample of Wild Alice Bars, which are gluten free and vegan. I was sent the apricot cashew and cranberry walnut flavors, the latter being my favorite.
I took the cranberry walnut bar with me while snowboarding in Tahoe last weekend and it was a lifesaver. The snow was perfect so I didn’t want to waste time going inside to eat and, (more…)
In the first double blind randomized placebo-controlled study of gluten and symptoms in people without celiac disease, researchers from Australia have confirmed that gluten is a trigger of digestive symptoms and fatigue. They concede that “non-celiac gluten intolerance” may exist.
The researchers challenged and re-challenged people with IBS in whom celiac disease had been excluded whose symptoms were controlled on a gluten-free diet. These individuals were randomized to gluten-free diet with daily supplements of muffins and bread with a standard amount of gluten added or not added. Both the patients and the (more…)
Bruschetta is a fantastic appetizer and or snack. But for those who can not have gluten, a wonderful healthy substitution is to use a cucumber as the base! Here is my video to show you how to make a delicious cucumber-based bruschetta.
1. Find a restaurant that can accommodate gluten free meals. Many restaurants are very familiar with gluten free meals or have a gluten free menu. If you are new to gluten free dining, stick to a restaurant where you don’t have to explain yourself. There is a list of gluten free restaurants at www.glutenfreerestaurants.org
2. Do your homework ahead of time. Call ahead and speak with the chef and ask if the restaurant can accommodate your needs. Also, review (more…)
Ha ha….do you like my fancy rhyme? That isn’t why I am writing this post. I saw an article on Glutenfreeville that linked over to an iVillage article on some gluten-free foods that they (Sloane Miller aka Allergic Girl) found the tastiest.
Here are the 12 products that Miller/iVillage has listed as “The Tastiest Gluten-Free Foods”
We will meet the third Thursday of every month from 6-8pm in the Harvest Cafe at Natural Pantry.
Meetings are located at 3801 Old Seward Highway Anchorage, AK 99503. My website is www.livingwithoutgrain.org. There, people can find more information about the group meetings and Alaska resources.
Our Guide to British and Irish Cooking, Elaine Lemm has great names for this easy potato cake recipe. Elaine says that in Scotland the recipe is called “Tattie Scones or Potato Scones” and in Ireland “Fadge or Potato Bread.” Whatever you call them, these little potato cakes are easy to make, economical and a good use for leftover mashed potatoes. Fadge can be baked or pan-fried. The fadge pictured here was baked.
This recipe is adapted to gluten-free cooking from Elaine Lemm’s recipe for “Tattie Scones.” (more…)
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