Archive for the ‘Gluten free’ Category

 

Tastiest Gluten-Free–Do you agree?

March 22nd, 2011 by Kimberly Bouldin


Gluten Free Works Author Kimberly Bouldin

Gluten free snacksHa ha….do you like my fancy rhyme?  That isn’t why I am writing this post.  I saw an article on Glutenfreeville that linked over to an iVillage article on some gluten-free foods that they (Sloane Miller aka Allergic Girl) found the tastiest. 

Here are the 12 products that Miller/iVillage has listed as “The Tastiest Gluten-Free Foods”

1.  Kinnikinnick KinniToo’s

2.  Udi’s Gluten-free White Sandwich Bread

3.  La Veneziane Corn Pasta (more…)


Teri Gruss, MS

Irish Recipe: Gluten-Free Fadge

March 17th, 2011 by Teri Gruss, MS

Gluten Free Fadge

Gluten-Free Fadge Photo © 2009 Teri Lee Gruss

Our Guide to British and Irish Cooking, Elaine Lemm has great names for this easy potato cake recipe. Elaine says that in Scotland the recipe is called “Tattie Scones or Potato Scones” and in Ireland “Fadge or Potato Bread.” Whatever you call them, these little potato cakes are easy to make, economical and a good use for leftover mashed potatoes. Fadge can be baked or pan-fried. The fadge pictured here was baked.

This recipe is adapted to gluten-free cooking from Elaine Lemm’s recipe for “Tattie Scones.” (more…)

Jennifer Harris

Gluten-free St. Patrick’s Day Recipe Round Up

March 17th, 2011 by Jennifer Harris

Gluten-Free Shamrock Sugar Cookies Photo: istockphoto

Today is St. Patrick’s Day and for me that means wear something green or you are going to be pinched.

For others that means preparing traditional Irish dishes to celebrate the holiday.  Every year when this holiday arrives this Examiner is always thankful that corned beef and cabbage and potatoes and carrots are all naturally gluten free and easy to prepare.

Listed below are some of the great gluten-free St. Patrick’s Day recipes we have found: (more…)

Gluten-free Flour Option – Peanut Flour

March 15th, 2011 by Kimberly Bouldin

Gluten Free Works Author Kimberly Bouldin
Gluten Free Peanut Flour

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…)

Teri Gruss, MS

Recipe: Gluten-Free Irish Barm Brack Bread

March 15th, 2011 by Teri Gruss, MS

Gluten Free Works Author Teri Gruss  

 

Gluten free Irish Barm Brack Bread

Gluten-Free Irish Barm Brack. © 2010 Teri Lee Gruss

According to Elaine Lemm, About.com Guide to British and Irish Food, “Brack is one of Ireland’s most famous bakery products.” 

Gluten-Free Irish Barm Brack is adapted to gluten-free diets from a recipe by Bernard Clayton, Jr., “Barm Brack” which appears in Bernard Clayton’s New Complete Book of Breads.

This recipe is laced with fragrant fresh lemon peel, plump raisins and chopped candied ginger. (more…)

Jennifer Harris

Calling All Volunteers…Gluten-free Camps Need You

March 7th, 2011 by Jennifer Harris

Gluten Free Works Jennifer Harris

Gluten Free CampsThis is the time of year when parents are planning their summer activities and for those kids on the gluten-free diet those plans include attending a gluten-free camp.  There are a number of gluten-free camps out there who are in need of volunteers to perform a variety of tasks.  

They camps lists below are looking for volunteers to work six hour shifts in the kitchen.  If you are interested in helping make this a (more…)

Jennifer Leeson Gluten Free Works

gluten free cooking friendsThe 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…)

Real Gluten Free Foods

“Real Food” can be defined as natural, unprocessed, traditional and nourishing foods that human have always eaten. This includes things like whole fruit, vegetables, nuts, seeds, herbs and spices, fish and seafood, and animal protein. These lie in stark contrast to our modern foods which have been grown with the use of pesticides, herbicides, insecticides, have very often been genetically modified, and had chemicals and flavorings (synthetics and other highly-addictive allergens) added.

For those living a gluten-free lifestyle, supporting “real food”, or “pro food” as it’s sometimes called, with our purchases is important because it reduces the risk of being exposed to and ingesting gluten. Processed foods — both conventional and (more…)

Prime Choice Foods, maker of Garden of Eatin’ Chips, announced a voluntary recall of certain lots of tortilla chips.  The chips contain undeclared wheat and soy.  Wheat & soy are 2 of the top 8 allergens and may cause severe, life threatening reactions to those who are allergic to them.  The following lots are included: (more…)

Gluten Free Certification – What Does It Mean to You?

February 18th, 2011 by Tricia Thompson

Currently we have a proposed government definition of the term “gluten-free” for food labeling purposes but no final rule. Under the proposed rule, a labeled gluten-free food has to contain less than 20 parts per million of gluten. When the final rule is released this number could stay the same, go up, or go down—a little or a lot.

The amount of gluten a labeled gluten-free food is allowed to contain is only part of the story. Another part is testing. The FDA stated in its proposed rule that it is tentatively considering using the standard sandwich R5 ELISA and the Morinaga wheat protein ELISA to test food products for gluten when necessary to assess misbranding. In contrast, FDA did not include the omega-gliadin (Skerritt) ELISA among the methods it was considering. One of the limitations discussed in the scientific literature regarding this ELISA is its underestimation of barley protein.

At the present time the R5 ELISA (Ridascreen Gliadin R7001) is widely regarded as the best available validated ELISA for assessing final food product for gluten. In my opinion, all labeled gluten-free foods should be periodically tested using (more…)