Archive for October, 2011

 


John Libonati Gluten Free Works

 

Clint Trickett Gluten Free Celiac DiseaseAt 6'2" and just 165 lbs, Florida State quarterback Clint Trickett was consuming 4,500 calories a day earlier this summer to try to put on weight.

It wasn't working.

"I had some blood work done, I had a biopsy," Trickett said during a recent  meeting with Florida State beat writers. "And they said, 'You have Celiac disease.' And it started making sense."

Trickett adopted a gluten-free diet and within a month started to see results.

"You just have to stay away from any kind of breaded food," Trickett said. "Already I've seen two pounds a week gained. I've been putting on pounds ever since (more…)


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Cleo Libonati Gluten Free Works

October 3 is the last chance to have a say on what "GLUTEN-FREE" should mean on food packaging labels.

Don't miss this opportunity to be heard!

Here is the link to send in your comments on the proposed rule submit comments to the FDA.

 

Here are the 3 simple steps to get started: (more…)

Gluten Free Sunflower Seed Hummus Recipe

October 3rd, 2011 by Heather

Gluten Free Works Author Heather

gluten-free sunflower hummusDid you know that you can make hummus with sunflower seeds? I didn’t either until I learned about it from my friend Dallas. Dallas is one of my most inspiring friends when it comes to healthy eating. She is a vegetarian, and although she isn’t gluten-free, much of her diet is naturally gluten-free, because she sticks to whole foods. Dallas also hosts our Raw Foods Potlucks each month. If you haven’t checked out this post on past Raw Foods Potlucks, take a look back.

But back to hummus. I love hummus. I make a big batch of it almost every weekend, and I pack it in my lunchbox throughout the week for an afternoon snack. One scoop of hummus covered with an assortment of veggies is a quick, easy, healthy (more…)

Teri Gruss, MS

Gluten-Free Pumpkin Doughnut “Hole” Recipe

October 1st, 2011 by Teri Gruss, MS

 

 

gluten free pumpkin doughnut mini muffins

(c) 2011 Teri Lee Gruss

Gluten-free pumpkin doughnut "holes" are easy to make using a mini muffin pan. This recipe is baked, not fried but these delicious pumpkin-rich pastries are anything but fat-free. The warm mini muffins are dipped in melted butter and rolled in spiced sugar.

This recipe was adapted to gluten-free diets from a recipe for "Pumpkin Doughnut Muffins" by DeeDee Stovel which appears in her terrific cookbook, Pumpkin - A Super Food for All 12 Months of the Year.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 48 doughnut "holes"

 

Ingredients: (more…)