Pass it on!!!
Author Information: John Libonati, Florida
Editor & Publisher, Recognizing Celiac Disease.
John can be reached by e-mail here
June 1st, 2015 by John Libonati
December 15th, 2014 by John Libonati
The Grand Opening of Our Brand New Gluten Free Works Health Recovery Center has been a HUGE success!
People are subscribing and logging in use all the great information we have packed into the site and follow our “6 Step Process” for fixing their individual symptoms.
As I am sure you are aware, (more…)
November 18th, 2014 by John Libonati
Dozens of manufacturers and arcane lists of unpronounceable ingredients can be overwhelming. Now there is a website that will help you pick the medications based on their ingredients.
The Pillbox website was developed by the United States government to aid in the identification of unknown pills (oral solid dosage form medications). It combines images of pills with appearance and other information to enable users to visually search for and identify oral solid dosage form medications.
Go to the Pillbox Search Page. Enter the name of the medication and list the ingredients you do not want to consume. Then, click the checkbox that says, “Find pills WITHOUT this ingredient.” A list of medications will appear.
Once a pill has been identified, additional information is provided, including brand/generic name, ingredients, and the National Drug File identification number. Links are provided to NLM drug information resources, such as drug labels from DailyMed and the Drug Information Portal, which searches NIH and FDA drug information resources.
Feedback is welcomed regarding this project. Please send comments/suggestions to firstname.lastname@example.org.
Pillbox’s source data is known to have errors and inconsistencies. Read this document for more information. The Food and Drug Administration, National Library of Medicine, and pharmaceutical companies are working to improve the quality of this data.
Author Information: John Libonati, Florida
Visit the Gluten Free Works Health Recovery Center .
John can be reached by e-mail here.
June 19th, 2014 by Amy Fothergill
On nights when I know there won’t be a lot of time to cook, I use this recipe/technique. It’s one of my favorite recipes from my book, The Warm Kitchen.
What I love about it is that I can change the flavor profile of the chicken based on what herbs and spices I use. If I’m in the mood for a particular flavor or just want to use up something else, the dish can easily be transformed. I used to just call this sautéed chicken then realized one of its benefits is how quick it comes together. Yes, I timed it…7 minutes!
The chicken has to be either flattened or cut in half in order for it to cook properly in 7 minutes; otherwise, it might take about 12-15 minutes total. Adding some liquid like lemon juice or broth at the end helps to finish the cooking as well. (more…)
April 1st, 2014 by Laura Hanley
In my search for healthier food options that don’t make me feel like I’m missing out on flavor, plus my goal of following Lent to a certain extent this year (a.k.a. not eating meat on Friday), I ended up with this delicious recipe. It’s inspired by The Happy Healthy Hippie and is pretty darn easy, which is always a plus. (more…)
March 25th, 2013 by Amy Fothergill
If you are looking for gluten-free restaurants, bakeries, grocery stores and more in the San Francisco Bay Area, look no further. Now there’s a map! This handy guide gives locations from Mendocino to Monterey and as far east as South Lake Tahoe.
February 1st, 2013 by Amy Fothergill
What do you do if you can’t eat gluten, dairy, eggs, or nuts and you love dessert?
Your options are quite limited unless you bake everything yourself. But now, you can buy pies and cookies that are free of those allergens and still taste amazing.
January 18th, 2013 by Laura Hanley
Being that I am a creature of habit, I am 100% serious when I say that I eat a slice of Rudi’s multi-grain bread every day.
So, when I started seeing promotions for Rudi’s new ‘soft & fluffy’ recipe, I was very intrigued and excited for my daily routine to get THAT much better.
Don’t get me wrong, I enjoyed Rudi’s old formula, and loved nothing more than (more…)
January 16th, 2013 by Teri Gruss, MS
If you have ever enjoyed the experience of eating “pot stickers” before going gluten-free, you know how delicious and fun these savory Asian pan-fried dumplings are. They’re fun to make too!
Traditionally pot sticker wrappers – similar to wonton wrappers, are made with wheat flour. While I’ve thought about attempting to make a gluten-free wonton for some time, it wasn’t until I bought Laura B. Russell’s cookbook, The Gluten-Free Asian Kitchen that I actually went for it.
Our gluten-free pot stickers will stick to the pan, just like wheat-made pot stickers, so read the instructions carefully and then have fun making this recipe. (more…)