Monthly Archives: July 2018

Dunkin Donuts Introduces Gluten-Free Fudge Brownie Nationwide

Dunkin Donuts has started offering a gluten-free fudge brownie in addition to its new line of under $2 menu items.

This is Dunkin Donuts’ first nationwide foray into the $2 billion gluten-free market. They previously tried gluten-free donuts, but the donuts were only available in a few stores.

The new fudge brownie is individually wrapped and now available at over 8,500 participating stores across the United States.

According to Dunkin’ Donuts’ U.S. Chief Marketing Officer Tony Weisman, “We know that the ‘Dunkin’ Run’ is a daily part of many of our guests’ lives as they keep themselves and their friends running, so we’re excited to launch a new menu offering fresh Read More »

Gluten and Dairy Free Chocolate Pudding Mix Recipe

 

Gluten free chocolate pudding

2009 © Teri Lee Gruss

Here’s a very easy make-ahead recipe for Gluten and Dairy Free Chocolate Pudding Mix. Keep a jar on hand for a fast kids-favorite dessert, after-school snack or lunchbox treat. Use your favorite dairy-free milk in the recipe. I used canned gluten-free coconut milk which makes a really rich-tasting pudding.

Prep Time: 7 minutes

Cook Time: 5 minutes

Total Time: 12 minutes

Ingredients:

  • For the pudding mix:
  • 1 cup Dutch-Processed unsweetened cocoa powder
  • 1/2 cup cornstarch Read More »

Are Your Vitamins Making You Sick?

 

Photo courtesy of Joe Brentin

Sometimes gluten can appear in strange places; places you’d never expect. When you’re diagnosed with Celiac Disease, or gluten-intolerance, it’s up to you to make sure your toothpaste, the ketchup bottle in your fridge, and even your vitamins don’t contain anything that can make you sick.

Some of these products may surprise you. For example, most people wouldn’t suspect their vitamins contained gluten when in fact gluten is a common ingredient in Read More »

Food Nutrition Labels: What the Terms Mean

The food label is an effort to simplify and encourage the use of nutritional information. It is clear, informative, and detailed, providing everything a consumer would normally need to decide if a food meets their nutritional standards before buying.

Nutrients
The common nutrients, such as Total Fat, Cholesterol, and Sodium, are required fields. Other nutrients, such as Iron and Vitamin K, are optional and not required to be listed.

Serving Size
Serving size tries to reflect the amount a person can eat. It must be about the same for like products, which makes it easier to compare the nutritional qualities of related foods. Serving sizes are expressed in both common household and metric measures. Read More »

Easy Gluten Free Meal Recipe: Picadillo

Fall is the time of year when we need quick and easy, nutritious comfort foods to get us through our hectic lives.  Picadillo is a traditional Cuban chili.  You can make it with less spice (cut back on the cumin, chili powder and garlic) and the children will love it.

Picadillos have some spice but also sweetness.    This can be served over Read More »

Gluten-Free Banana Flax Bread Recipe

Our Guide to Low Carb Diets Laura Dolson explains that “While flax is not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega 3 fatty acids in flax leaves grains in the dust.”

All good reasons to add naturally gluten-free flax to your diet! Our recipe for gluten-free banana flax bread is deliciously moist, has all the flavor of our original gluten-free banana bread even though 25% of the gluten-free flour blend has been replaced with freshly ground flax.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: One 8 1/2 x 4 1/2 inch loaf Read More »

10 Quick Gluten-Free Baking Tips

Cashew Apricot Quick Bread from GFDF Cooking Made Easy

Here are ten quick baking tips that will help make your next loaf of gluten-free bread, pie or cake a success! 

  1. Maintain a gluten-free pantry to avoid cross-contamination if you have gluten-containing products in your kitchen.
  2. Avoid flopping in cakes when using egg whites. In making cakes that use egg whites for structure, be careful when whipping whites. If over-whipped, they will deflate as the cake cools. Read More »

Reporting Cross Contact Can Turn Into a Win-win for Restaurant and Consumer

Gluten pasta at the bottom of sauteed cabbage - Credits: Jennifer Harris

Gluten pasta at the bottom of sauteed cabbage – Credits: Jennifer Harris

It has happened to most all of us at one time or another. You have just finished a meal at a restaurant when you notice you aren’t quite feeling right. For me, that starts with a stabbing headache and a hot flash. Immediately you know your meal has come into contact with gluten. Now what do you do? How can you turn your negative experience into a positive one? Read More »

Tropical Chia Seed Pudding Recipe {Mango, Banana, Coconut}

Let’s be real for a minute. I bet that when you hear “pudding” you really hear “Snack Pack.”

It’s ok, me too. No shame in that. As kids, we didn’t know any difference.

Tropical Chia Seed Pudding_LYK3

If you were lucky enough, those glorious little snackies appeared in our lunch bags, day after day, and were the most coveted item in the cafeteria, well, besides Gushers.

Tropical Chia Seed Pudding_LYK6

Snack Packs reminds me of the legendary film, Billy Madison, and this clip. Great movie.

Now that we aren’t 6 any more are grown-ups (I use that word loosely), go throw away that Snack Pack you were about to peel open, and dig your spoon into a jar of this heavenly stuff. Read More »

Homemade Monster Fudgesicles: Gluten-free & Dairy-free Recipe

 

(My monster fudgesicle – gluten and dairy free! Happy Summer)

I’m always up for making things at home (beef jerky, granola bars, ice tea, etc.). I know there is convenience in buying many of these things, but I rather enjoy making things at home. One it’s a challenge for me, two I know exactly what is going into my food. I love making gallons of ice tea at home because I can control the amount of sugar (or honey, or agave) that goes into my tea. It is truly amazing how much can be found in a gallon of store-bought ice tea.

We don’t buy much ice cream at the store and I don’t ever make it only because I do not have an ice cream maker. Oh, how I wish I had one. Instead I make pops. We bought two packages of Monster Popsicle Molds (I found mine at Marshall’s/T.J. Maxx) which can be purchased from Read More »

>