November 8th, 2012 by Amy Fothergill
If you think making homemade gravy is harder than the SAT’s, think again.
Instead of using a gluten-based roux (butter and flour), start using slurries.
A slurry is a combination of a starch and cold water (equal parts) which are mixed into a hot liquid like chicken or turkey broth.
The ratio that I use which seems to work well is: (more…)
November 7th, 2012 by Natalie Pronio
Wegmans Gluten Free Double Chocolate Brownie Mix, All Purpose Baking Mix, Honey Cornbread Mix, and Chocolate Cake Mix have been recalled because they may contain undeclared allergens, including milk, soy or pecans. Individuals who have allergies to those undeclared ingredients are at a serious risk of life-threatening allergic reactions if they consume those products.
Wegmans gluten free brownie mix
November 6th, 2012 by Natalie Pronio
In this video, Dr. Peter Osborne discusses the differences between gluten intolerance, a wheat allergy, Celiac Disease and gluten sensitivity.
Providing an in-depth look at the causes, testing and treatment for these conditions, Dr. Osborne gives a very detailed explanation of these diagnoses.
November 5th, 2012 by Christie Bessinger
This recipe is identical to my Gluten-Free Cream Puffs, they are just made bigger and cooked for a little longer.
They make a perfect lunch for any day of the week, and are also great for formal events like weddings, baby showers, family dinners, and holiday parties!
October 24th, 2012 by Jennifer Harris
According to Deadline, actor Jennifer Esposito is leaving Blue Bloods because of her celiac disease. Jennifer’s doctor is requiring her to work a reduced schedule after she collapsed on the set and that doesn’t fit into CBS’s plans for her character.
This is CBS’s take on the situation, so Jennifer Esposito took to her Twitter account to set the record straight.
October 23rd, 2012 by Chrissy and Lauren
I have a new addiction. It happens to be to these Pumpkin Pie Roasted Almonds.
Pumpkin Pie Roasted Almonds
I…I….I…..just don’t know what to say. They are perfectly crunchy, pleasantly pumpkin-spiced, and they have a great balance between salty and sweet.
These almonds are subtle. They don’t walk into a room and yell obnoxious things, but rather they are comforting and pleasant to be around. This is why I have been keeping a little jar of them with me at all times. (more…)
October 22nd, 2012 by Trish Deitemeyer
Mouth Watering Marlin Tacos from Alma de Cuba
Besides the pasta, there were all kinds of interesting and delicious gluten-free foods at Appetite for Awareness. Caffe Gelato Restaurant and Catering, out of Newark, DE, was offering perfect crabcake morsels full of crabmeat while Rittenhouse Square’s Alma de Cuba was serving up mini marlin tacos. Chef Eric Paraskevas of Terra was plating up beautiful samples of his gluten-free pulled pork tostados and El Rey presented hungry attendees with mouth-watering (more…)
October 17th, 2012 by John Libonati
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List Price: $27.60 Sale Price: $12.54 Availability: Usually ships in 3 to 6 weeks Eligible For Free Shipping
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October 17th, 2012 by Teri Gruss, MS
We are all feeling the effects of rising food costs.
A recently published study appearing in the Journal of Human Nutrition and Dietetics, “Limited availability and higher cost of gluten-free foods,” found that gluten-free versions of wheat-based foods cost, on average from 76% to a whopping 518% more. Ouch!
The good news is that there are lots of ways you can cut your gluten-free grocery bill, while staying healthy on a gluten-free diet. Two of my favorite ways to lower my gluten-free food costs include (more…)
October 16th, 2012 by Chrissy and Lauren
Sunflower Seed and Kale Pesto
I ate a lot this weekend. Way too much actually…in a good way.
For my Dad’s birthday dinner, my mom and I made Ina Garten’s God-sent Truffled Macaroni & Cheese. Despite the loan she had to take out to buy the truffle butter and exotic mushrooms, it was by far the best mac n’ cheese ever.
Let’s just say, it’s going to be rough getting used to plain ‘ol mac n’ cheese after that eye opening experience.
Now, I’m not advocating going into debt over truffle butter, but if anything is worth over spending, this recipe is it.
We also had some extremely gourmet rib eye. Coated with McCormicks grill seasoning, seared on the charcoal barbeque, and finished off with (more…)
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