Archive for the ‘Gluten free’ Category

 

Refuel with Homemade Electrolyte Drinks

September 8th, 2011 by Leanne Vogel


Do you remember the first time you drank Gatorade?

I do! I was at a track and field meet. After the race, my coach passed me a bottle of Gatorade and told me to drink it to avoid feeling sick.

The neon color should have been enough to raise a red flag, but I drank it anyway. 5 minutes later I felt like I’d been hit by a truck. Sugar overload! I could feel the  (more…)


Gluten Free Works Author Jennifer Leeson

I have had the opportunity to connect with Dr. Stephen Wangen, the founder of the IBS Treatment Center in Seattle, WA.  Awhile back, at a CSA (Celiac Sprue Association) meeting I had the pleasure of helping Dr. Wangen with his book signing.  He had flown in to Denver to speak on his books, Healthier Without Wheat and Irritable Bowel Syndrome Solution. There was a full audience of folks, just like you and I, who were able to ask personal questions and learn more about living with Celiac Disease, gluten intolerance, as well as exploring other areas such as food allergies.

Since that time, Dr. Wangen and I have had the chance to talk about what the IBS Treatment Center does to help people really understand their bodies and how food can be affecting them.  He explores the possibilities of Celiac Disease, gluten intolerance and food allergies and helps people to develop a healthier lifestyle tailored to their specific needs.  At the same time, Dr. Wangen has observed the emotional affects these conditions can have on people and understands that not feeling well emotionally has an affect on how people take care of their physical well being.  What makes his practice so fantastic is the positive nature.  Dr. Wangen helps people view the changes by looking at the benfits and the gains and focusing on what people can have, rather than on what they can’t.  Here is what Dr. Wangen had to say when I asked him about his own experiences. (more…)

Amy Fothergill

What is “Healthy” Food to You?

September 6th, 2011 by Amy Fothergill

Gluten free produceIn the past few weeks, I’ve had the chance to ponder the question “What is healthy food?” It seems that many of us have very different perceptions. Maybe that’s what stands in our way some times, we think healthy food and healthy eating is not obtainable.

It would be so much easier if my brain did not crave things like salty chips or sweet cookies but the reality is, it does. Maybe it’s a combination of many years of being bombarded with advertising to make me think I want it or maybe it’s as simple as it satisfies something in my head. I didn’t take enough psychology in college to answer that. I do know if it’s around me (like it is now as I write; you wouldn’t believe what is at the end of the table at my sister’s house) I’m less likely to eat well.

In my older years, I have realized that if I allow myself a little rather than denying myself entirely, I can balance the cravings with (more…)

California Pizza Kitchen Pulls Gluten-free Pizza Crusts

September 2nd, 2011 by Kimberly Bouldin

Kim Bouldin Gluten Free Works

gluten free california pizza kitchenEarlier this summer California Pizza Kitchen debuted gluten-free pizza on their menu. I was giddy. I loved CPK pre-gluten-free and couldn’t wait to go back and try their new pizza. Well,we did,and it was great,but our spirits were quickly dampened by the news that there could be major cross contamination issues going on in the kitchen.

I decided to go back and investigate to see what was going on and whether what I had heard about their procedures was indeed true. I was saddened by what I found out. While it had appeared that CPK went to great lengths to add the gluten-free pizza to their menu,they didn’t consider some of the most important issues. Cross contamination is real and can be very serious. Sure,some of those with Celiac Disease don’t react right away (or even at all),but some do and it isn’t pretty. This doesn’t even take into consideration those (more…)

John Libonati Gluten Free Works

 

Kitchen Table Bakers Parmesan Crisps Gluten Free

Nine Varieties of Kitchen Table Bakers' Parmesan Crisps

Many snacks are labeled “cheese,” but only Kitchen Table Bakers’ Parmesan Cheese Crisps can rightfully claim this title. They are, after all, made from 100% parmesan cheese.

 

That’s right. While other companies use a bit of cheese to flavor their products, Kitchen Table Bakers delivers the tastiest cheese as the whole part for you to savor.

We tested all nine product flavors: Aged Parmesan, Rosemary, Jalapeno, Basil Pesto, Sesame, Flaxseed, Italian Herb, Everything, and Garlic. We also tried the Aged Parmesan mini crisps.

Our take – Kitchen Table Bakers’ Parmesan Crisps are a unique gourmet indulgence and totally satisfying.

 

About the Cheese Crisps:

We first met Barry Novick, the president of Kitchen Table Bakers, at a Celiac Disease event being held at Columbia University in 2005. He had recently started his business. As attendees raved about the taste of his cheese crisps, he proudly described how his products were made from the best all natural parmesan cheese and were 100% gluten-free. Like many in the gluten-free industry, Barry became involved to improve his own health. This makes him just as passionate about the safety of his products as he is about the flavor.

Kitchen Table Bakers’ Gourmet Parmesan Crisps are:

  • Made from 100% aged parmesan cheese.
  • Low in carbohydrates, less than 1 gram per serving.
  • All natural – no preservatives.
  • Sugar-free, gluten-free, wheat-free.
  • Low in calories (70-80 calories per serving).
  • Contain no (more…)

istockphoto

There are lots of ways to pack a healthy gluten-free school lunch. Start by including your gluten-free child in the weekly menu planning process- this will increase the odds that he or she will actually eat what you pack for them!

Good quality proteins, complex carbohydrates and healthy fats are key to improving your child’s diet. These tips and resources will help you plan and pack healthier gluten-free school lunches for your gluten-free child.

Suggested Reading:

Gluten-Free School Lunch Recipes and Tips
School Lunchbox Safety


Difficulty:
Average
Time Required: Varies – Plan ahead to save time!

Here’s How:

  1. Start with a healthy protein
    • High quality gluten-free deli meats (See tips for product links)
    • Gluten-free cheeses and cheese spreads
    • Chicken and turkey salads
    • Left-overs (homemade chicken gluten-free noodle soup, vegetable beef soup, macaroni and cheese, spaghetti, lasagna, tacos, fried rice with eggs, etc.)
    • Nut butters and jam sandwiches (more…)
Christie Bessinger

Gluten Reaction 101

August 29th, 2011 by Christie Bessinger

Living 100% Gluten-Free is a challenge. Most of us, even after we’ve learned about hidden sources of gluten and done our best to stay away from them….are going to get “glutened” from time to time. This happens most often with:

1-Cross contamination
2-Eating out at a new restaurant
3-Eating products that don’t have any “gluten” ingredients…but still aren’t 100% GF.

We have to be extremely careful with cross contamination in our own homes. Most of us are living with non-GF people. So make sure everyone knows which toaster is the GF one….and when your grandma is baking glutenous pies, cakes, and bread….stay far away from the kitchen.  Trust me, I know. Even a TINY bit of gluten will do THIS to me:


Of course, I often get the same reaction when eating out at a new place I’m unsure about. Many restaurants  offer “gluten-free” items, but they (more…)

In  Part 1 of this article about nutrient deficiencies in the gluten-free population, I posed four critiques and questions that I promised to answer in today’s part 2. Without further ado, here we go…

Critique #1 questioned the small sample size of the research. I can’t do anything about that, and there’s not much to be said about it, so let’s move on.

Next, I think it’s easiest to address critique #3: How did nutrient deficiencies in the gluten-free population compare to Americans as a whole? To answer that question, I pulled data regarding nationwide averages from the USDA’s Community Nutrition Mapping Project. If I amend yesterday’s table that showed the percent of the gluten-free population who are deficient in given nutrients, and add to it a column for the national averages, this is what you find:

 

Nutrient GF Deficiency Nationwide Deficiency
fiber 74% 92%
calcium 82% 69%
thiamin 59% 19%
riboflavin 25% 11%
B6 35% 26%
folate 85% 40%
B12 29% 20%
iron 41% 11%

 

These numbers change the perspective a bit, I think. It’s not simply that the gluten-free population is nutrient deficient. When you compare us to the national averages, it gets slightly more complex. In some cases, such as folate, riboflavin, thiamin, and iron, we’re two or more times as deficient (as a group) than the nation. However, in other cases, such as B12, B6, and calcium, we still have greater rates (more…)

This week’s Friday’s Find makes this Smoothie Queen very happy.  Not only is it made by a company that I already love, but it opens up flavor options without added sugar.  I love So Delicious Coconut Milk, but I usually purchase the unsweetened version to avoid sugar.  I have to admit that I do look longingly at the Vanilla, because it is truly sooooo delicious.  In coffee, over cereal, in smoothies, it’s just wonderful. But since I’ve cut out sugar, the vanilla sweetness has been but a lovely memory.

Until now.

This week I happened to see a carton of So Delicious Sugar-Free Vanilla Coconut Milk at Whole Foods.  While I was thrilled to see that it didn’t have cane sugar, I took a good hard look at the ingredients hoping that I wouldn’t find artificial sweeteners instead.  I was glad to see that it is sweetened with stevia and monk fruit.  Sweet!  Tempted to fill my cart, I decided to take just one box and see how I liked it first.

So Delicious Unsweetened Vanilla Coconut Milk

I should have filled the cart.

This vanilla coconut milk helped (more…)

Jennifer Harris

Gluten Free Product Review: Gefen Vanilla Wafers

August 17th, 2011 by Jennifer Harris

Gluten Free Works Jennifer Harris

It has finally happened…the gluten-free answer to the vanilla wafer has been discovered and it is the vanilla cookies made by Gefen.  Now for the bad news…they are only available during Passover and they are made in Israel.

Gefen Gluten Free Vanilla CookiesWhile strolling the aisles at a local Super Target we discovered Gefen’s vanilla cookies on clearance for $3.90 per box. What really caught my attention was the Celiac Disease Foundation logo on the box.  The cookies are made from: potato starch, sugar, whole eggs, palm oil and vanilla.  Somehow we just knew they were going to taste amazing and they do.

These cookies remind me of a vanilla wafer crossed with (more…)