Who doesn’t dream of a really good old-fashioned chocolate chip cookie? The kind you used to make when you were a kid? This is a very easy and quite tasty recipe from Chef Sunshine Best of Your Safe Kitchen in Chicago, IL. Chef Sunshine presented this recipe at the 2008 Gluten Free Cooking Expo and it was loved by all.

Ingredients for Flour Blend:
3/4 cup white bean flour
3/4 cup tapioca flour
3/4 cup arrowroot flour

Ingredients for Cookies:
2 1/4 cups Flour Blend (above)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup shortening, softened
3/4 cup granulated sugar Read More »

Photo Courtesy Linda Pickett

Seashore Celiac Support Group CSA #96 is pleased to announce its 11^th annual 100% Gluten Free Picnic in conjunction with Central Jersey Celiac/DH Support Group and Cel-Kids Network CSA#58.

Now bigger and better than ever!!

When: Sunday June 24, 2012 (Rain or Shine), 1 to 5 pm

Where: SharkRiverPark–Neptune,NJ

Directions: http://seashoreceliacs.org/SharkRiver.htm

All family & friends of celiacs welcome!

Please RSVP by June 18 with the gluten–free dish you’ll Read More »

New Apple Cinnamon Chex Photo credit: General Mills

General Mills has added another flavor of gluten-free Chex to its lineup: Apple Cinnamon.  This addition makes six flavors (Honey Nut, Rice, Corn, Chocolate, and Cinnamon) that are gluten free and on supermarket shelves around the country.

Apple Cinnamon Chex Has:

• No artificial colors or flavors
• Sprinkled with real apple and cinnamon
• 8 grams of sugar per serving
• 9 grams of whole grain (at least 48 grams recommended daily)

When the first batch of gluten-free Chex cereals were released I had more luck finding them at Walmart than at the grocery store, but if you just can’t wait to find them locally you can order them at Amazon.com and at GlutenFreely.com online where they are on sale now.  Read More »

The gluten-free food industry is exploding due to increased diagnosis of celiac disease and gluten sensitivity. Celiac disease is estimated to affect 1 in 100 people, while gluten sensitivity is believed to affect up to 10% of the population. The gluten-free market is one of the fastest growing industries, with 20%+ growth per year with US sales increasing from under $1 billion in 2006 to over $2.5 billion in 2011. With the potential market so large, more and more major corporations are getting into the act.

Smart Balance recently acquired Udi’s Healthy Foods, the industry leader in the gluten-free breads and baked goods category, for $125 million.  This follows Smart Balance’s 2011 acquisition of Glutino Foods, which was at the top of the gluten-free snack industry when purchased. With this recent buy, Smart Balance is fast becoming Read More »

You can either serve this heated as a vegan chocolate fondue (minus the pomegranate) or chilled and made into a velvety mousse. By adding 1 Tbsp nut butter for every 1 Tbsp chocolate mousse, it also makes a great alternative to store bought chocolate/nut butter! Read More »

It is wonderful to see individual states supporting celiac disease awareness. This April, Alaska became the latest to pass a resolution recognizing May as Celiac Awareness Month. Governor Sean Parnell and Senator Cathy Giessel are applauded for their efforts to advance celiac disease awareness. 

Gov. Parnell & Sen. Giessel with the Celiac Awareness Month Resolution

(Juneau) – A resolution to proclaim May 2012 as Celiac Disease Awareness Month, SCR 16, was signed by the governor, Sean Parnell, today.

Sen. Cathy Giessel, R-Anchorage, an advanced nurse practitioner, sponsored SCR 16 after being approached by a constituent of hers, Brandy Wendler, also a nurse practitioner, who was diagnosed 4 years ago. Together, they wanted to bring greater public awareness to a disease that is much more common than many realize, and often goes undiagnosed. Mrs. Wendler reported, “Statistics tell us that 1 in 133 people have Celiac Disease, which is three million Americans, yet 97% of them do not know it.” May is also Read More »

Harvester Brewing’s Gluten-Free Red Ale joins Pale and Dark Ales in Year Round All GF Line-Up

Responding to popular demand, Harvester Brewing is bringing their Red Ale into year-round production. The Red Ale was originally released as one of the Experiment Ale series of seasonal/rotating beers. The Red Ale will have its own label, joining the Pale Ale and Dark Ale in the year-round line-up. Read More »

Since I am always on the lookout for a sweet snack that is free of gluten, dairy, and soy, I was happy to receive samples of KURDelights.  So many gluten-free bars/snacks contain soy protein and/or dairy, or they are very high in sugar and carbs and low in protein and fiber, which is not the case with KURDelights.

These bite-sized snacks contain just enough sweetness to satisfy my sweet tooth and they come in three flavors: Brownie, Coconut Cream, and Dark Chocolate Mint.  My favorite flavor is the coconut cream followed by brownie and then dark chocolate mint.  These healthy snacks are: Read More »

In the past, I’ve called this my lazy day skillet bread.

I thoroughly love this recipe. It’s not a traditional banana bread, and it’s not a cake, per se, I suppose it’s best compared to a cornbread. I tend to make things that pop up in my head, and then try to figure out how to explain it. Generally, if someone asks what something is, I tell them to taste it and figure it out that way! I’ve had it for brunch, as a snack, as a dessert with chocolate chips, and it could be used (sans nuts) with chili instead or as a side for, say, a BBQ!

Read More »

Chefs and Restaurateurs Flunk Gluten-Free Quiz at NRA Show

Ambler, Pa. (PRWEB) May 22, 2012

Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, and it’s a threat to those with gluten-related disorders, according to the National Foundation for Celiac Awareness (NFCA), the non-profit organization dedicated to raising awareness and improving the lives of those of celiac disease and non-celiac gluten sensitivity.

“When most people dine out, they expect a meal that’s safe to eat. Individuals with gluten-related disorders don’t have that luxury,” said Alice Bast, founder and president of NFCA.

Earlier this month, NFCA quizzed chefs and restaurateurs on the floor of the National Restaurant Association Show, an international gathering of professionals in the foodservice industry, and the results were alarming. Many of the chefs and restaurateurs said they have gluten-free options at their restaurants, yet less than four percent of them responded correctly to four questions regarding gluten (see “Survey Questions” below). Read More »