gluten free new products

New gluten-free products have become quite common these days, which is definitely a good thing for those who eat gluten free. Listed below are some new gluten-free products that are creating a lot of 'buzz' in the gluten-free community.

These products should hit a store shelf in June/July:


Carrot Top Pesto Recipe

June 27th, 2013 by Cheryl Harris, MPH, RD, LD

gluten free carrot pesto

Believe it or not, my very favorite pesto is carrot top pesto. There’s some stiff competition from Kale Pesto and Garlic Scape Pesto and of course, regular basil pesto. Perhaps it’s such a treat because it’s quite a rarity.

dearYes, deer, it’s your fault! I’ve seen you do it, no lying and blaming it on the rabbit. Fess up!

We’ve had a crazy overpopulation of deer this year and have rabbits, chipmunks and squirrels to boot. Did you know squirrels eat

Trish Deitemeyer

Gluten Free at Dunkin’ Donuts in 2013

June 26th, 2013 by Trish Deitemeyer

gluten free dunkin' donutsHold on to your lattes, kids, Dunkin Donuts just made a major gluten-free announcement! Yes, the coffee and pastry giant is adding gluten-free items to their menu. By the end of the year, we will be able to order GF cinnamon-sugar donuts and blueberry muffins along with our joe. Dunkin Brands Group Inc., the company that owns the chain, tested these gluten-free offerings in some of its shops in Massachusetts. The response was so positive, the GF items are being

Teri Gruss, MS

Gluten Free Crab Cake Recipe

June 25th, 2013 by Teri Gruss, MS

gluten free crab cakes

Gluten Free Crab Cakes © 2011 Teri Lee Gruss

Gluten-free crab cakes are delicious and easy to make using ready-made gluten-free crackers. Make large crab cakes as an entree or mini-crab cakes for out-of-the-ordinary appetizers.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6 large crab cakes / 18 small

Ingredients:

Seriously, I love shrimp so much. They’re delicious AND good for you – two of my favorite things. :) So finally, here’s shrimp recipe I promised you on Monday. I hope you love it (but don’t devour it as fast as I did…you’ll be sad when it’s all gone)!

GARLIC SHRIMP WITH PARMESAN SPAGHETTI SQUASH AND SIMPLE ARUGULA SALAD

nomshrimp

serves two

For Shrimp

Raw Spinach Pesto Pasta

June 21st, 2013 by Heather

Since summer weather hit, most of my evening meals consist of spiralized veggies topped with some kind of yummy sauce. Thankfully, I’m not left to my creativity alone. I’ve had lots of help from our Raw Foods Thursdays participants.

Here are a few posts that you’ll want to check out:

 

Do you have a spiralizer yet? If not, let me highly recommend that you get one. I guarantee that it won’t become just one more kitchen gadget that you need to find room to store once the newness wears off. I use mine almost on a daily basis. Not only does it give you creative ways to use veggies but it increases your vegetable consumption, because squiggly veggies are just so much more fun to eat than veggie sticks!

I’ve been wanting to share this raw pasta dish for a while. It’s super easy to make and even more fun to eat! I hope you enjoy it!

Laura Hanley

The Gluten-Free Game of Clue

June 20th, 2013 by Laura Hanley

In the Game of Clue, players must solve the mystery of who killed Mr. Boddy, what they used to commit the crime, and where this occurred. A similar version of these three questions is something that gluten-free folks are used to finding out.

Who prepared the food?

What utensils did they use?

Where did they prepare it?

When I dine out, I’m always sure to remind the server, “They cannot prepare my sandwich on the same counter,” or when I’m at Chipotle, “Could you please change your gloves? I am gluten free.” These are comments that MUST be made in order to ensure safety and reduce the risk of cross-contamination.

I figured we’d have some fun and make a gluten-free version of this classic detective game because that’s what we all need to be – gluten-free detectives! When dining out, there are different places one can be glutened and there are different weaponsof contamination. No matter who did it, where it happened, or what caused the contamination, the end result is always the same – the victim is glutened.

Gluten-Free Game of Clue: How was I glutened?

gluten free game of clue

If dining at a restaurant that serves both gluten-filled and gluten-free food (which is just about every restaurant we can eat at), the opportunity to be glutened is everywhere. The key to a safe dining experience for a gluten-free individual is

Petra Aitken

Abokado: Gluten Free Sushi in London

June 19th, 2013 by Petra Aitken

We were having a discussion at work a couple of weeks ago about how it’s very hard to find good sushi that doesn’t cost you an arm and leg in London.

Sliced duck sushiThen out of chance I stumbled across abokado the other day. I was looking for a small (cheap) snack to last me until I got home from my morning of sightseeing and so thought I’d go in and check the place out.

Gaining Closure Through a Letter: The Beautiful Side of Healing

June 18th, 2013 by Candice Rose Clifford

This has been a post/letter which has been a work in progress for two years. For the past two years, I have had the new years resolution to send a letter to the 22 doctors who I had seen throughout the five years of misdiagnosis. After finally receiving a great report from my GI yesterday, it was time to put the finishing touches on this piece. It is something I felt I needed to do.

Not only to gain closure for myself, but as a way to spread awareness about gluten-sensitivity. The doctors need to know what the other side of the rainbow looks like, after what was a treacherous and long storm. 

gluten free nutella recipe

gluten free nutella recipe

Everyone has different reasons for making food (like Nutella) at home which they can buy off of the shelf; it might be economic or for health reasons. Since the first time I tried Nutella, I never had the desire to make it. But, when the day came that my darling dairy-free daughter could no longer partake because of the milk in it, I considered it.

I had seen a recipe for the hazelnut spread in my high-powered blender but assumed it was hard. I decided one day to take a look and was very happy to find that 1. it was not that hard (1 hour start to finish with time in between when you don't have to do anything), 2. I had most of the ingredients in my cabinet with the exception of the hazelnuts (aka filberts), and 3. the recipe did not have any dairy in it. Ok, time to shift the paradigm again.