Diet

Gluten Free Christmas Fruit Cake Recipe

Erin Emms gluten free works

Fruit Cake seems to be one of those things that you either love, or you hate. Personally I also find them really hard to bake and not have them dry out, so this year was a double challenge to make the perfect gluten free fruit cake without it drying out. Like most recipes it’s a personal taste on what you’d like to add, obviously if you have a nut allergy you can exclude those. If you like your cake frosted with frosting you can also do that too.

Enjoy!

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Leftover Turkey and Cranberry Stew Recipe

Erin Emms gluten free works

thanksgiving leftover cranberry soupThe holidays are fast upon us, and not only do we have to plan the Thanksgiving meal, but the Thanksgiving leftovers as well. Usually in my house there are lots of turkey and maybe some potatoes, the stuffing is almost always the first thing to go. But after so long, cold turkey sandwiches and turkey and gravy tend to get a bit bland. I came up with this recipe last year when all I had left after the dust has settled was turkey, enjoy! Read More »

Sweet Pot-Souffle Recipe

sarica cernohaus gluten free works

This is a great way to start the day on a sweeter note, without the sugars found in more traditional sweet morning fare—something that works great for those following a gluten-free–and even grain-free–lifestyle. It is packed with fiber, Vitamin A, protein and healthy fat. Use sweet potatoes or winter squash that has been pre-cooked to make preparation fast and easy–there should be plenty on hand, either before or after a Thanksgiving feast!  This is a dish that pleases young and old alike.

Serves 2

Ingredients:

• 1 cup cooked Sweet Potatoes or Winter Squash, skins removed

• 2-3 raw Eggs

• ½ cup unsweetened Almond Milk or Coconut Milk

• ½ tsp. ground Nutmeg

• ½ tsp. ground Cinnamon

• 1 tsp. Vanilla extract Read More »

Making Thanksgiving a Welcoming Meal for a Celiac Guest

Stephanie Diamond Gluten Free Works

gluten free thanksgiving partyThanksgiving can be the most depressing holiday for a celiac. It’s a whole day that centers around food. And no one wants to feel left out of the festivities. Part of being a celiac isn’t just the food, it’s the psychology of standing out in a crowd. I’ve found that I hate being pegged with the “special meal.” I want to fit in and eat the same food as everyone else. Thus, the most comforting thing for me is being invited to the home of someone who is aware of the simple steps that can be taken to make a gluten-free Thanksgiving that’s delicious for everyone.

It’s not necessarily about making gluten-free alternatives of “regular” food. It’s about finding regular food that happens to be gluten-free. You don’t need to spend a fortune at a specialty grocery store; most of Read More »

Gluten-Free Turkey List 2011

Cheryl Harris Gluten Free Works

gluten free turkeyIt’s about that time of year! I always get so many questions from clients about which brands of what are safe, and so for the past 5 years I’ve put it all together to save you all the work!

Wishing you all a happy and healthy Thanksgiving,

Cheryl

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This list was last updated on Nov 3rd, 2011. Please let me know if there are any broken links!

General turkey tips:

  • Fresh, plain turkeys that are not stuffed are naturally gluten free
  • All regular stuffed turkeys contain gluten, even if you don’t eat the Read More »

Video AGAINST The Coeliac Society of Australia’s Proposed PPM Change

gluten free kelly nolan

anti ppm changes australia new zealandIssues of Concern with the undermining of Coeliac Disease care in Australia and New Zealand, the current Trade Practices Act stipulates that only products with no detectable levels of gluten are permitted to be labelled gluten free.

It has recently come to my attention that the Coeliac Society of Australia has not that long ago asked the ACCC to raise the allowable detection limit of gluten laws for a food to be labelled gluten free in Australia. They plan to change it from ‘no detectable gluten’ (currently <3ppm (parts per million) of gluten) to 20 ppm gluten. This will allow foods with small traces of gluten to be labelled ‘gluten free’ and meet world labelling definitions as up until this time Australia and New Zealand are of few countries with such strict gluten free labelling laws. In turn, this supposed to make our diets less Read More »

Novak Djokovic #1 Tennis Player in the World Dispels Myth That Gluten-Free Diet is Deficient

Novak Djokovic: #1 Tennis Player in the World & Gluten-free!

On September 12, a gluten-free Novak Djokovic defeated Rafael Nadal to win the men’s US Open Final.
Djokovic, the #1 men’s tennis player in the world, credits his adoption of the gluten-free diet at the recommendation of a nutritionist in 2010 for his incredible success in 2011. He has won an astounding 64 out of 66 matches and 3 out of 4 Grand Slams in 2011.

Djokovic said in interviews that removing gluten from his diet has resulted in his increased speed, endurance and improved play. In his own words, he feels better, moves better and thinks better.

While watching the grueling 4 hour and 10 minute US Open Final and listening to the announcers repeatedly describe it as one of the most intense they had ever witnessed, a nagging thought begged the question…  Read More »

FDA Gluten Free Labeling Update

Cheryl Harris Gluten Free Works

The FDA is finally moving on regulating the claim “gluten-free” on packages, which is fantastic news!  Lots of people have put in countless hours to make this happen.  We’ve got 1 month left to comment—until October 3rd—and YOUR comment is vital to getting the law YOU want.

During the Aug 2nd teleconference, we heard that the comment period was re-opened and we might have a law by late 2012.  Several prominent researchers, including Dr. Alesso Fasano and Dr.Stefano Guandalini, spoke in favor of the new proposed legislation. “This is a standard that has been in use in Europe for almost two decades, & the science supports the U.S. adopting it as well,” commented Dr. Fasano.  I posted highlights of the teleconference, but upon reading the 90+ page safety assessment, I had a lot of questions! http://1.usa.gov/r4NDLA

The safety assessment suggests that for the most sensitive Celiac, Read More »

I’m deficient, You’re deficient, We’re all deficient? (Part 2)

In  Part 1 of this article about nutrient deficiencies in the gluten-free population, I posed four critiques and questions that I promised to answer in today’s part 2. Without further ado, here we go…

Critique #1 questioned the small sample size of the research. I can’t do anything about that, and there’s not much to be said about it, so let’s move on.

Next, I think it’s easiest to address critique #3: How did nutrient deficiencies in the gluten-free population compare to Americans as a whole? To answer that question, I pulled data regarding nationwide averages from the USDA’s Community Nutrition Mapping Project. If I amend yesterday’s table that showed the percent of the gluten-free population who are deficient in given nutrients, and add to it a column for the national averages, this is what you find:

 

Nutrient GF Deficiency Nationwide Deficiency
fiber 74% 92%
calcium 82% 69%
thiamin 59% 19%
riboflavin 25% 11%
B6 35% 26%
folate 85% 40%
B12 29% 20%
iron 41% 11%

 

These numbers change the perspective a bit, I think. It’s not simply that the gluten-free population is nutrient deficient. When you compare us to the national averages, it gets slightly more complex. In some cases, such as folate, riboflavin, thiamin, and iron, we’re two or more times as deficient (as a group) than the nation. However, in other cases, such as B12, B6, and calcium, we still have greater rates Read More »

Gluten-Free Labeling Update: Big News!

Cheryl Harris Gluten Free Works

Could it possibly be?  At long last, there’s some movement on the behalf of the gluten-free labeling movement.

nutrition labelThis is REALLY big news for people who are gluten-free in the U.S.!  The FDA has re-opened a comment period for 60 days to solicit opinions from health professionals, scientists and the public on a potential ruling for defining gluten-free as less than 20 ppm.

Why 20ppm? According Michael Taylor at the FDA at stakeholder teleconference on Aug 2nd, it’s the lowest amount that can be accurately quantified, and many leading experts believe it is a safe amount. Europe has used it for 20 + years.  Several prominent researchers, including Dr. Alesso Fasano and Dr.Stefano Guandalini, spoke in favor of the new proposed legislation. “This is a standard that has been in use in Read More »