Monthly Archives: November 2017

10 Quick Gluten-Free Baking Tips

Cashew Apricot Quick Bread from GFDF Cooking Made Easy

Here are ten quick baking tips that will help make your next loaf of gluten-free bread, pie or cake a success! 

  1. Maintain a gluten-free pantry to avoid cross-contamination if you have gluten-containing products in your kitchen.
  2. Avoid flopping in cakes when using egg whites. In making cakes that use egg whites for structure, be careful when whipping whites. If over-whipped, they will deflate as the cake cools. Read More »

15 Celiac Disease Facts Everyone Should Know

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Celiac disease awareness is growing, but misinformation still abounds. Here are 15 celiac disease facts every doctor, patient and member of the public should know.

1. 1 in 700 –

    The average prevalence of celiac disease in the United States 1950. (Mayo)

2. 1 in 100 –

    The average worldwide prevalence of celiac disease across all races today. (NIH) The average prevalence of celiac disease in the United States today. (Mayo)

3. $8,500 – The average annual estimated healthcare cost of each person with untreated celiac disease in the United States. (Cigna/Columbia Celiac Disease Center study) Read More »

The Link Between Epilepsy, Gluten and Celiac Disease

November is Epilepsy Awareness Month. Many of us know someone with epilepsy. One of my cousins has epilepsy. My friend’s daughter also suffers from the disease.

3.4 million people in the United States have epilepsy and about 65 million worldwide. Epilepsy is a serious disorder that affects the brain. People with epilepsy suffer from seizures. The seizures can range from small and barely noticeable to so severe that that the person loses consciousness and the body spasms.

While the exact mechanism is as yet unclear, there is definitely a link between gluten and epilepsy in a certain percentage of people. This video explains the link, the effects and how the seizures respond to the the gluten-free diet.

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Video Review: McCormick’s Simply Better Beef Gravy

We’re always on the lookout for products that make life easier. My wife, Sally, just found this McCormick’s Simply Better Beef Gravy at our local Publix supermarket. She found this one on the clearance rack, but it seems to sell online for around $2.59. Here is my review of the ingredients, texture, and taste.

Gluten-free Holiday Cranberry Sauce Recipe

gluten free cranberry sauceIt’s easy to make your own fresh cranberry sauce with just a few ingredients. This version has much less sugar than what you would find in a can. Give it a try. If you don’t think you’ll use all of the cranberries, cut the recipe in half and use the berries in a muffin or loaf.

Ingredients:

3/4 cup water or orange juice (use less sugar if using the juice)

1/3 c organic white sugar or sucanat

1/3 c agave nectar (optionally use honey or all sugar)

4 cups (1 12-oz package) fresh or frozen cranberries, rinsed

Optional ingredients:  1/2 cup toasted pecans or walnuts, chopped; orange zest from 1/2 of an orange; Read More »

Gluten Free Ginger Snaps

I’ll be posting great ways to make your holidays full of delicious food all while keeping it gluten free. Enjoy!

gingersnaps_kaitlinflemingAlso, Mariposa Bakery has opened its doors at their new location at the South Entrance of San Francisco’s Ferry Building—great baked goods to go!

Ginger Snap Cookies

What you will need:

1 1/2 cups butter
2 cups white sugar, plus some for rolling
1/2 cup molasses
2 eggs
1/2 cup tapioca flour Read More »

8 Must Have Gluten-Free Recipes for a Fabulous Thanksgiving Dinner

It is fall here in the United States. The weather is getting colder and the leaves are dropping. An important holiday is fast approaching.

Thanksgiving! This wonderful holiday was created when the colonial settlers ate with Native Americans who helped them survive the previous hard winter. Now we celebrate friends and family, give thanks for everything we have and EAT, EAT, EAT!

These 8 Must Have Recipes will help you deliver the best gluten-free Thanksgiving yet!

Gluten Free Pumpkin Pie Recipe

pumpkinpieslicesoncounter1 Read More »

Four Reasons Why People Stay Sick Even After Going Gluten-Free

The majority of people do not heal all the way after starting their gluten-free diet. According to one medical study, only 21% had normal cell structure. 69% had partial villous atrophy. 10% had total villous atrophy.

Why don’t people heal after starting a gluten-free diet? This video explains four things that stop us from getting better.

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