June 7th, 2011 by Theresa
Any idea what this monstrosity is?
Nope?
This one should be easier:
That’s right. They’re both pizza bases.
It tastes great, really...if only I could get it off the paper!
I know what you’re thinking. “How on earth did she manage to make such horrible looking pizza bases?” (more…)
May 12th, 2011 by Jennifer Harris
[Editor's Note: California Pizza Kitchen introduced gluten-free crusts but pulled the product due to cross contamination. Updated August 3, 2012]
Yes, you read that title right. California Pizza Kitchen (CPK) will add gluten-free crust to its June 29th new menu roll out. The chain already has a gluten-free menu, but it has not included pizza until now.
“The new menu will introduce nine new items, as well as a new focus on identifying options for better health and wellness,” said CPK’s co-chief executive Rick Rosenfield. The new menu will identify the chain’s use of (more…)
March 30th, 2011 by John Libonati
Gluten-free Nation, you should be rightly shocked, dismayed and FURIOUS! A chef in Glenwood Springs, Colorado is poisoning you…and bragging about it.
Chef Damian Cardone is wantonly feeding gluten pasta to patrons who request gluten-free food according to a post on his Facebook page.
Cardone was deliberately feeding high gluten food to people as of March 10 according the dates on comments to his post.
It gets worse. Cardone seems to relish his campaign to feed gluten-free individuals gluten… (more…)
March 22nd, 2011 by Jen Cafferty
Copyright (c) 2012 Simone Marani
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…)
March 15th, 2011 by Jennifer Slack
You receive an invitation in the mail to a good friend’s wedding. This is something you have been looking forward to for awhile, but now that you have been diagnosed with Celiac disease, you notice that accompanying your excitement is some unwelcomed anxiety about being able to eat at the wedding.
You already know the cake is a no-go, as are the dinner rolls that will undoubtedly be served. But what about the (more…)
March 15th, 2011 by Kimberly Bouldin
Peanut Flour - Gluten Free and Healthy
Peanut flour is gluten-free. It is simply roasted peanuts ground up into a flour. No other ingredients are added.
Since peanuts are gluten-free, peanut flour is a great choice to use for baking.
Peanut flour can also (more…)
February 25th, 2011 by Jennifer Slack
The phone rings…it’s my friend calling to see if I would like to come over to dinner. Little does she know that I have just been diagnosed with Celiac disease and I’m now nervous about eating at other people’s homes…
I’m still learning what to eat and how to read labels. I feel my heart beat increase, and my palms start to sweat. “What is this weird feeling,” I ask myself. I feel like I’m going to panic…and all over a social invitation. “What’s wrong with me, this shouldn’t be a big deal. It never was before, I’ve always just done what I wanted.” Oh yeah, I remind myself, it’s because I don’t know if I will be able to eat if I go over. Maybe I just shouldn’t (more…)
February 18th, 2011 by Cleo Libonati, RN, BSN
Agave Americana
We have been asked about the safety of using agave syrup as low glycemic substitute for cane sugar. Here is some useful information.
Of the several hundreds species of agave, commercial agave syrup is produced from Agave Americana, a desert succulent plant. The syrup, or nectar, is obtained from the sap. The sweet sticky sap is extracted from the base of the plant then boiled to produce the “syrup.” Cooking converts the sap’s natural (more…)
February 16th, 2011 by Amy Fothergill
Ok, I will admit. I’m a gadget girl. My kitchen is fairly well stocked but I don’t have everything. A few years ago, a good friend said I had to have a crock pot. I remember fighting it…until I used it. Bought one a week later.
I’m doing my best to not feel the need for a dehydrator or the speedy ice pop maker. Wish me luck in holding out. This post is about which of those gadgets I have bought over the past few years that have really made an impact in my role as “Mom” and why. Each item has a link to Amazon if you want to review or buy. Enjoy!
1) The Salad Chopper
I went to Costco this week and came home with more than intended (surprise). My fridge was loaded with organic chicken strips, edamame beans, shrimp cocktail, guacamole and strawberries. I was trying to figure out what to make for dinner when it occurred to me that all of those ingredients would be really good in a salad; a chopped salad.
When the kids were around 4 and 2, I used to make them a chopped (more…)
February 7th, 2011 by Kimberly Bouldin
Gluten-free residents can add another restaurant to the growing list that will accommodate their needs – Applebee’s. Applebee’s joins a host of many other restaurants that are now offering a list of menu items that don’t contain gluten. As noted, this list is subject to change, so make sure to check back frequently.
As with any restaurant, there is always a risk of cross-contamination. To help minimize the risk, ask to speak with the manager on duty. Be sure to ask how the menu item is prepared and if it is cooked on surfaces or (more…)
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